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Stewed Rabbit

A stew of rabbit pieces cooked in milk thickened with flour, served with mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Stewed Rabbit

Ingredients

Directions

Prepare

  1. Skin and prepare the rabbit, then cut it into pieces.

Make the stew

  1. In a pot, combine the milk, all-purpose flour, and rice flour to thicken.

  2. Add the rabbit pieces and season with coarse sea salt.

  3. Cook until the rabbit is tender.

Serve

  1. Serve with a wall of mashed potatoes.

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. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Rabbit + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

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 becomes tender through slow cooking in liquid.
Milk
Forms the creamy liquid base and adds richness to the sauce.
All-purpose flour
Thickens the milk into a smooth sauce as its starch swells when heated.
Rice flour
Adds additional thickening starch to help the sauce set smoothly.

The step that matters

Cook until the rabbit is tender. Rabbit is lean and can turn dry or tough if cooked too fast or too hot. Gentle, moist heat over a longer period breaks down connective tissue, so the meat stays tender. Keep the pot at a low simmer and check the meat by testing it with a fork.

Swap the potato

How well each one fits the dish's main ingredients (rabbit, milk, flour, rice):

  1. Arrowrootfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Shallotfits about as well

Fit is the average pairing score against rabbit, milk, flour, rice. 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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