Skip to main content
Main

Glazed Hare

A hare roasted with bacon larding, veal caul, and glazed with Port wine and cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Port wine and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,499 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Glazed Hare

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Stuff the cleaned hare with light forcemeat and sew it up.

  2. Truss the hare as you would for roasting.

  3. Lard the back of the hare with bacon.

Roast

  1. Cover the hare with veal caul and roast gently at 300°F (150°C).

Glaze and serve

  1. When ready to serve, remove the caul and glaze the larding.

  2. Serve with strong cullis and ½ cup of Port wine underneath the hare.

  3. Garnish with parsley and serve butter on the side.

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. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Port wine + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together520 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Hare
Provides the lean meat that is the centerpiece of the dish.
Bacon
Larding adds fat that keeps the lean meat moist during gentle roasting.
Veal caul
Wraps the hare to hold in moisture and protect the surface while it roasts.
Light forcemeat
Fills the cavity with a soft stuffing that adds moisture and flavor to the meat.
Port wine
Adds sweetness and depth to the sauce served beneath the hare.

The step that matters

Glazing the larding. Glaze is applied only after the caul is removed, so the bacon fat can brown and crisp without drying the meat. Removing the caul at the right moment keeps the surface attractive and the hare moist.

Swap the parsley

How well each one fits the dish's main ingredients (veal, port wine, sauce, butter):

  1. Capersfits about as well
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against veal, port wine, sauce, butter. 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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes