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Hashed Hare

A dish of hare pieces cooked in seasoned gravy with vinegar, port wine, and butter, served with hash.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and port wine work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Hashed Hare

Ingredients

Directions

Make the hash

  1. Heat the hare pieces thoroughly in highly seasoned gravy.

  2. Add 1 teaspoon of vinegar and ⅓ cup of port wine to the gravy.

Prepare and serve the legs

  1. Score the legs of the hare and season with pepper and coarse sea salt.

  2. Rub the legs with cold butter and broil them.

  3. Serve the legs with the hash or on a separate 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. Vinegar + port winetop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Port wine + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together1,804 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 is cut small so it heats through evenly in the gravy.
Highly seasoned gravy
Supplies moisture and savory flavor that coats and warms the hare pieces.
Port wine
Adds sweetness and depth of flavor to the gravy.
Vinegar
Adds acidity that brightens the rich gravy and balances the port.
Cold butter
Adds fat that enriches the legs and helps them brown when broiled.

The step that matters

Broil the legs after rubbing with cold butter. Cold butter rubbed onto the surface gives fat that promotes browning under high heat. Broiling too long or too far from the heat can dry the lean meat or burn the butter before the legs are cooked through.

“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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