Name: Hare Pie
Ingredients: 1 hare, cut up; eggs; forcemeat made from hare liver; raised crust or dish; jelly (for crust version); warm gravy (for dish version); ⅓ cup port wine (for dish version)

Why it works: Liver and port wine work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 108 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Hare Pie

Ingredients

Directions

Season the hare pieces as if preparing to jug them.
Bake the seasoned hare with eggs and forcemeat in a raised crust or dish.
When serving, if in a crust, raise the lid and cover with jelly.
If made in a dish, cover with warm gravy mixed with port wine.

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.

Liver + port winetop 15% of all pairs

Smell alikelow

Cooked together108 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Egg + livertop 28% of all pairs

Smell alikelow

Cooked together1,177 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + port winetop 33% of all pairs

Smell alikelow

Cooked together406 recipes

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