Name: Hare Stewed
Ingredients: 1 tin stewed hare; ⅓ cup sherry; Fried croutons; Seasoning (if necessary); Potatoes

Why it works: Sherry and potato work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 184 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Hare Stewed

Ingredients

Directions

Prepare the hare

Place the tin of stewed hare in boiling water until hot.
Add the sherry and seasoning if needed.
Pour into a hot dish and garnish with fried croutons.

Make the accompaniments

Peel and cut the potatoes into ribbons, then fry until crisp.
Make a good gravy, adding a little white wine (no more than ⅓ cup).

Serve

Serve the hare with the fried potatoes and gravy.

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.

Sherry + potatotop 17% of all pairs

Smell alikemoderate

Cooked together184 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Stewed hare: Forms the main body of the dish, providing the meat and its cooked flavour.
Sherry: Adds acidity and a sweet, nutty aroma to the warmed hare.
Potatoes: Fried until crisp, they give a crunchy texture that contrasts with the tender meat.

“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.