Skip to main content
Main

Curried Rabbit

A rabbit curry made with butter, onions, apple, curry powder, stock, cream, lemon, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Curried Rabbit

Ingredients

Directions

Prepare

  1. Melt the butter in a saucepan over medium heat.

  2. Peel and finely chop the onions.

  3. Prepare the rabbit by skinning, washing, and drying it.

  4. Cut the rabbit into equal-sized pieces.

  5. If using veal, cut it into equal-sized pieces as well.

  6. Peel and core the apple, then chop it finely.

Cook the curry

  1. Add the chopped onions to the melted butter and fry until light brown, being careful not to burn them.

  2. Strain the fried onions from the butter and return the butter to the saucepan.

  3. Add the pieces of meat to the saucepan and fry over high heat for 10 minutes, turning occasionally.

  4. Once the meat is fried, add the curry powder and salt, stirring well for 5 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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. Butter + creamtop 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 + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rabbit
Provides the main meat, which browns in butter to build the curry's savory base.
Butter
Carries the onions and meat, and fries them to browning for flavour.
Onions
Soften and brown in butter, adding sweetness and depth to the sauce.
Curry powder
Blooms in hot fat to release aromatic spice compounds that flavour the dish.
Cream
Adds richness and a smooth, silky texture to the finished sauce.

The step that matters

Frying the onions until light brown. Onions scorched in butter turn bitter and can spoil the whole sauce, so they should be cooked gently and watched closely.

Swap the apple

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

  1. Coconutfits better
  2. Avocadofits better
  3. Limefits better
  4. Applethe original

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

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rabbit curry recipes

Soup 13 See all 35 →

You might also like

Lemon SauceLemon Sauce236 recipesApple SoupApple Soup33 recipesRabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipes