Skip to main content
Main

Fried Rabbit

Fried rabbit is rabbit meat coated in beaten eggs and bread crumbs, fried and served with a butter‑cream gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Boil the cleaned rabbit in water for 10 minutes, then drain and let it cool.

  2. Cut the rabbit into joints.

  3. Dip each joint into beaten egg, then coat with seasoned bread crumbs.

Fry and make the gravy

  1. Fry the coated rabbit joints in butter over moderate heat for 15 minutes.

  2. In a separate pan, melt 1 ounce of butter, then stir in 1 teaspoon of flour and cook for 1 minute.

  3. Add 2 tablespoons of cream to the gravy and stir well.

Serve

  1. Serve the fried rabbit with the sauce poured underneath.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 is cooked through and then fried until golden.
Eggs
Act as a binder so the bread crumbs adhere to the rabbit joints.
Bread crumbs
Form a crisp, browned coating when fried in butter.
Butter
Conducts heat for frying and adds richness and browning to the coating.
Flour
Thickens the melted butter into a roux that gives the gravy body.
Cream
Adds richness and smoothness to the gravy.

The step that matters

Coating the joints evenly. Dipping in egg and then bread crumbs must fully cover each joint; bare spots can scorch or let moisture escape during frying, and the egg helps the crumbs stick.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes