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Glazed Hare

A hare stuffed with forcemeat, larded with bacon, covered in veal caul, roasted, glazed, and served with cullis, Port wine, parsley, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Port wine and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,499 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Glazed Hare

Ingredients

Directions

Prepare the hare

  1. Fill the cleaned hare with light forcemeat and sew it up.

  2. Truss the hare as you would for roasting.

  3. Lard the back of the hare with bacon.

  4. Cover the hare with veal caul and roast gently.

Glaze and serve

  1. Before serving, remove the caul and glaze the larding.

  2. Serve with strong cullis and ½ cup of Port wine underneath.

  3. Garnish with parsley and serve butter on the side.

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. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Port wine + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together520 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hare
Provides the main meat, which is lean and firms as it cooks.
Bacon
Larded fat strips baste the lean meat, keeping it moist and adding savoury flavour.
Veal caul
Its fat wraps the hare during roasting, basting it and keeping the surface moist.
Light forcemeat
Fills the cavity, adding moisture and a tender texture to the lean hare.
Port wine
Adds sweetness and depth to the sauce as it reduces.

The step that matters

Roast gently under the caul. Lean hare dries out and toughens quickly at high heat. Gentle roasting under the caul lets the fat baste the meat slowly, keeping it tender while it cooks through.

Swap the parsley

How well each one fits the dish's main ingredients (veal, sauce, port wine, butter):

  1. Capersfits about as well
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against veal, sauce, port wine, butter. 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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