Another Wat of Dressing Rabbits or Fowls

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

   Shared aroma: isobutyraldehyde (malty, green).

2. Rabbit + oniontop 13% of all pairs
   Smell alikemoderate
   Cooked together1,292 recipes

   Shared aroma: decanal (soap, orange peel).

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

   Shared aroma: acetaldehyde (pungent, ethereal).

4. Butter + oniontop 15% of all pairs
   Smell alikemoderate
   Cooked together42,912 recipes

   Shared aroma: decanal (soap, orange peel).

5. Butter + rabbittop 15% of all pairs
   Smell alikemoderate
   Cooked together1,448 recipes

   Shared aroma: decanal (soap, orange peel).

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

Fowl or rabbit

Forms the main body of the stew and becomes tender during slow simmering.

Flour

Thickens the broth into a rich sauce and coats the meat pieces.

Bacon

Adds savoury fat and salty, smoky flavour to the stew.

Onions

Add sweetness and aroma as they soften and brown in the fat.

Broth or stock

Provides the liquid that cooks the meat and forms the sauce.

The step that matters

Swap the onion

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

1. Shallotfits better
2. Arrowrootfits better
3. Chivefits better
4. Onionthe original

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