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Rabbit Stewed with Mushrooms

A rabbit stew flavored with anchovies or essence, milk, water, onion, butter, flour, wine, mushrooms, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rabbit Stewed with Mushrooms

Ingredients

Directions

Make the broth

  1. In a pot, boil the anchovies or essence in milk and water with salt, pepper, and onion.

  2. Add the rabbit pieces and stew gently until cooked through.

Finish the gravy

  1. Strain the gravy and mix in butter rolled in flour, wine, and mushrooms.

  2. Toss everything together and squeeze lemon juice over the rabbit before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 as it stews gently in the liquid.
Butter and flour
Flour rolled into butter thickens the strained gravy into a smooth, body-rich sauce.
Milk
Adds richness and a mild, creamy body to the stewing liquid.
Mushrooms
Add earthy flavor and savory depth to the gravy.
Lemon juice
Adds acidity that brightens the rich, savory stew just before serving.

The step that matters

Stew gently until cooked through. Rabbit is lean and can turn dry or tough if boiled hard, so a gentle simmer lets the meat cook evenly and stay tender.

Swap the onion

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

  1. Shallotfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against milk, pepper, rabbit, butter, flour, wine, mushroom. 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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