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Hare Larded Au Chevreuil

A hare larded with bacon, braised in a vinegar and wine sauce with herbs and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hare Larded Au Chevreuil

Ingredients

Directions

Prepare the hare

  1. Flatten the hare pieces with a meat mallet and remove the thin skin.

  2. Lard the hare with small slips of bacon.

  3. Combine vinegar, water, parsley, bay leaf, garlic, carrots, onion, and salt in a pot. Submerge the hare in the mixture.

  4. Let the hare marinate for several hours.

  5. Remove the hare from the marinade and set aside.

Cook the hare

  1. Melt butter in a pan. Brown the hare pieces on all sides.

  2. Add the marinade to the pan and bring to a boil.

  3. Stir in the beef stock gradually.

  4. Add the hare back to the pan. Let it simmer gently for 1 hour.

  5. Add port wine and simmer for an additional 30 minutes.

  6. Squeeze in lemon juice and sprinkle with cayenne pepper 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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Hare
Provides the main meat, which becomes tender through long, gentle simmering.
Vinegar
Acidity in the marinade helps tenderise the meat and adds a sharp flavour.
Bacon
Fat threaded through the lean hare keeps the meat moist and adds savoury flavour as it cooks.
Beef stock or gravy
Forms the liquid base of the sauce, carrying flavour and body.
Port wine
Adds sweetness and depth to the sauce as it simmers.
Carrots and onion
Aromatic vegetables that add sweetness and savoury depth to the marinade and sauce.

The step that matters

Browning the hare pieces on all sides. Browning creates deep, savoury flavour through the Maillard reaction. Pieces must be dry and not crowded, or they steam grey and the sauce tastes flat.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, parsley, garlic, carrot, onion, butter, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against vinegar, parsley, garlic, carrot, onion, butter, lemon. 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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