Stewed Rabbits

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Cream + buttertop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

2. Rabbit + creamtop 12% of all pairs
   Smell alikemoderate
   Cooked together409 recipes

   Shared aroma: 2-nonanone (fruity, floral).

3. Rabbit + caperstop 15% of all pairs
   Smell alikemoderate
   Cooked together16 recipes

   Shared aroma: geraniol (rose, geranium).

4. Rabbit + buttertop 15% of all pairs
   Smell alikemoderate
   Cooked together1,448 recipes

   Shared aroma: decanal (soap, orange peel).

5. Capers + buttertop 16% of all pairs
   Smell alikemoderate
   Cooked together1,637 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit

Provides the meat that becomes tender during long, moist stewing.

Butter

Browns the rabbit pieces, adding color and roasted flavor before stewing.

Cream

Adds richness and body to the stewing liquid.

Vinegar

Adds acidity that brightens the rich cream and balances the flavor.

Capers

Add a salty, sharp accent that cuts through the richness.

Swap the capers

How well each one fits the dish's main ingredients (rabbit, cream, vinegar, butter):

1. Tarragonfits better
2. Garlicfits better
3. Nutmegfits about as well
4. Capersthe original

Fit is the average pairing score against rabbit, cream, vinegar, butter. Candidates are from the same food group and used in at least 100 recipes.