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Jugged Rabbit

A stew of rabbit, pork sausages, pickled pork, onion, cloves, and forcemeat balls, baked slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rabbit and pork work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 832 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Jugged Rabbit

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Joint the rabbit, wash, and dry it.

  2. Make a batter with flour, egg, and milk.

Fry

  1. Dip the rabbit in the batter and fry until golden brown.

  2. Fry the sausages.

  3. Peel the onion, stick it with cloves, and slice the pickled pork.

Assemble and bake

  1. Layer the rabbit, sausages, onion, pickled pork, forcemeat balls, and remaining batter in a large stew jar.

  2. Cook gently in the oven at 300°F (150°C) for 2 to 3 hours.

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. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked 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
Forms the main body of the stew and becomes tender during slow cooking.
Flour
Forms the batter that coats the rabbit and browns when fried.
Egg
Binds the batter so it adheres to the rabbit pieces.
Milk
Thins the batter and adds moisture to the coating.
Pork sausages
Add fat and savoury flavour that enriches the stew.
Pickled pork
Adds salty, savoury flavour and richness to the stew.

The step that matters

Frying the battered rabbit until golden brown. The batter must be fried until set and golden so it holds its coating during long gentle baking. Undercooked batter can turn soggy and fall off into the stew liquid.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, pork, flour, egg, milk, onion):

  1. Garlicfits better
  2. Nutmegfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, pork, flour, egg, milk, onion. 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.

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