Why it works: Rabbit and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,292 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Rabbit a LA Chasseur
Ingredients
Directions
Fry the rabbit joints in a pan with bacon and onion until browned.
Pour in the claret and stew until the rabbit is tender.
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.
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Rabbit + oniontop 13% of all pairsSmell alikemoderateCooked together1,292 recipes
Shared aroma: decanal (soap, orange peel).
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 with slow stewing.
- Claret
- Adds acidity and wine flavour to the braising liquid.
- Bacon
- Renders fat for frying and adds savoury, smoky flavour.
- Onion
- Softens and sweetens as it cooks, building the base flavour.
The step that matters
Browning the rabbit joints. Frying the joints until browned creates savoury, roasted flavours through the Maillard reaction. Pale joints added to the stew give a flatter, less rich sauce.
“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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