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Hare, Roasted

Roasted hare stuffed with veal forcemeat and wrapped in bacon, cooked with stock, port, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Hare, Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the hare by stuffing it with veal forcemeat and wrapping it in bacon.

  3. Place the stuffed hare in a roasting pan.

  4. Add the stock and port to the pan.

  5. Dot the hare with butter.

Roast

  1. Roast in the oven until cooked through, basting occasionally.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Forms the main body of the dish, providing the meat that is roasted.
Bacon
Wraps the hare, adding fat that bastes the meat and flavour as it renders.
Veal forcemeat
Fills the hare, adding moisture and a tender, richer texture to the lean meat.
Butter
Dotted over the hare, adding fat that promotes browning and a rich flavour.
Port
Added to the pan liquid, contributing sweetness and depth to the roasting juices.

The step that matters

Roast in the oven until cooked through, basting occasionally.. Hare is very lean, so it dries out easily. Basting with the pan juices and fat keeps the surface moist and helps it brown evenly, while cooking until done ensures it is safe to eat.

“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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