Skip to main content
Main

Roast Rabbit Stuffed

A rabbit stuffed with breadcrumbs, suet, herbs, liver, and spices, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Roast Rabbit Stuffed

Ingredients

Directions

Prepare the stuffing

  1. Wash the rabbit in cold water and dry it inside.

  2. Parboil the rabbit's liver in water until it boils, then chop it into small pieces.

  3. Sift breadcrumbs through a sieve to obtain about ½ cup. Chop the suet finely and add it to the breadcrumbs.

  4. Chop the herbs finely and add them to the mixture.

  5. Add the liver, lemon rind, nutmeg, salt, pepper, and egg to the bowl and mix well.

Stuff and roast

  1. Stuff the rabbit with the mixture and sew it up with string. Truss the rabbit and roast it in the oven.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

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

What each ingredient does

Egg
Binds the stuffing so it holds together around the rabbit.
Breadcrumbs
Absorb moisture and give the stuffing body and a soft texture.
Suet
Adds fat that keeps the stuffing moist and rich during roasting.
Rabbit
Lean meat that is cooked through in the oven while the stuffing cooks inside.

The step that matters

Stuff and truss the rabbit. Packing the stuffing loosely and sewing the rabbit closed securely keeps the filling in place. Overfilling can burst the cavity or leave the centre undercooked, since the stuffing needs to reach a safe temperature inside the bird.

Swap the nutmeg

How well each one fits the dish's main ingredients (rabbit, parsley, marjoram, thyme, lemon, pepper, egg):

  1. Winter savoryfits better
  2. Tarragonfits better
  3. Sagefits better
  4. Nutmegthe original

Fit is the average pairing score against rabbit, parsley, marjoram, thyme, lemon, pepper, egg. 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.

You might also like

Lemon SauceLemon Sauce236 recipesRabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes