Skip to main content
Main

Fried Rabbit, with Mushrooms

Fried rabbit joints served with mushrooms in a gravy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Rabbit and mushroom work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 406 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Fried Rabbit, with Mushrooms

Ingredients

Directions

Fry the rabbit

  1. Heat oil in a frying pan.

  2. Fry the rabbit joints until golden brown.

Make the sauce

  1. Remove the rabbit and make a row in the pan.

  2. Add a little gravy and the soaked mushrooms.

Serve

  1. Arrange the rabbit around a dish and pour the sauce in the middle.

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. Rabbit + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Mushroom + vinegartop 18% of all pairs
    Smell alikemoderate
    Cooked together2,070 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  3. Rabbit + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together198 recipes

    Shared aroma: acetoin (butter, cream).

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; frying browns its surface and adds savoury flavour.
Oil
Conducts heat for frying, browning the rabbit's surface.
Mushrooms
Add earthy flavour and a soft, juicy texture to the sauce.
Gravy
Supplies moisture and body, forming the sauce that coats the dish.

The step that matters

Fry the rabbit until golden brown. Browning comes from Maillard reactions at the hot, dry surface, which build savoury flavour. Pat the joints dry and avoid crowding the pan so they brown rather than steam.

“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

Mushroom SoupMushroom Soup60 recipesRabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes