Why it works: Port wine and onion are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,148 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Jugged Hare
Ingredients
Directions
Skin and empty the hare, then wipe it inside and out with a damp cloth.
Cut the hare into pieces the size of a small egg and brown them in a frying pan with a little dripping.
Drain the hare pieces and place them in a wide-mouthed earthen jar.
Pour a glass of port wine over the hare and let it soak for 20 minutes.
Spread forcemeat on each slice of steak, roll them up, and secure with a skewer.
Fry the steak rolls in the fat until browned, then add them to the jar with the hare.
Pour some bone stock into the frying pan, scrape the bottom to gather flavor, and pour it over the hare.
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.
-
Port wine + oniontop 19% of all pairsSmell alikemoderateCooked together1,148 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.