Skip to main content
Main

Rabbit, En Gibelotte

Rabbit simmered in a sauce of wine, stock, bacon, onions, mushrooms, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rabbit, En Gibelotte

Ingredients

Directions

Prepare the rabbit

  1. Cut the rabbit into equal-sized pieces and place in a deep dish.

  2. Mix water and vinegar, pour over the rabbit to cover, and let soak for an hour.

  3. Remove the rabbit pieces and drain them.

  4. Wipe the rabbit pieces with a clean cloth.

Brown and cook

  1. Melt butter in a saucepan over medium heat.

  2. Add bacon slices to the butter and brown them, then remove from the pan.

  3. Add the rabbit pieces to the butter in the saucepan and cook until the rabbit is tender, then remove and keep warm on a dish.

  4. Sprinkle flour into the butter to thicken it.

  5. Add stock and white wine to the flour and butter, stirring with a wooden spoon.

  6. Add the rabbit pieces and bacon back into the sauce.

  7. Include mushrooms, salt, pepper, small onions, and sweet herbs.

  8. Leave uncovered on medium heat for about 30 minutes.

Serve

  1. Strain the sauce and pour it over the rabbit.

  2. Serve the rabbit in a deep dish with bacon, onions, and mushrooms around it.

  3. Serve very hot with fried slices around the dish.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 of the dish and becomes tender through slow cooking in the sauce.
Butter
Adds fat and rich flavour for browning the rabbit and bacon at the start.
Bacon
Adds smoky, savoury fat that flavours the sauce and browns the pan.
Flour
Thickens the butter and stock into a smooth, lightly bound sauce.
White wine
Adds acidity and aroma that brighten the sauce as it reduces.
Mushrooms
Add earthy flavour and moisture to the sauce and garnish.

The step that matters

Thickening the sauce with flour. Flour must cook into the butter before liquid is added, or it stays floury and forms lumps. Stirring as the stock and wine go in keeps the sauce smooth.

“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

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesRabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipes