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Roast Rabbit Stuffed

A rabbit stuffed with a mixture of liver, bread crumbs, suet, herbs, and spices, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Roast Rabbit Stuffed

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the rabbit in cold water and dry it inside.

  2. Parboil the rabbit's liver in water until it boils, then chop it into small pieces.

  3. Rub bread crumbs through a sieve to obtain about ½ pound.

  4. Chop the suet finely and add it to the board.

  5. Chop the thyme, marjoram, and parsley finely to make about 2 teaspoons.

Make the stuffing

  1. In a bowl, combine the liver, bread crumbs, suet, herbs, lemon rind, nutmeg, salt, pepper, and egg. Mix well.

Stuff and roast

  1. Stuff the mixture into the rabbit and sew it up.

  2. Roast the stuffed rabbit in a preheated oven at 350°F (175°C) for about 1 hour and 45 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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Rabbit
Forms the main body that holds the stuffing and cooks through during roasting.
Bread crumbs
Absorb moisture and give the stuffing a light, soft body.
Suet
Adds fat that keeps the stuffing moist and rich as it roasts.
Egg
Binds the stuffing so it holds together when cooked.
Liver (in the method)
Adds savoury depth and a firmer texture to the stuffing.

The step that matters

Stuff and sew the rabbit. Packing the stuffing too tightly can leave it dense, and loose sewing can let it escape or cook unevenly. Leave some room for the stuffing to expand gently in the oven.

Swap the nutmeg

How well each one fits the dish's main ingredients (rabbit, bread, parsley, marjoram, thyme, lemon, pepper):

  1. Winter savoryfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against rabbit, bread, parsley, marjoram, thyme, lemon, pepper. 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.

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