Name: Rabbits Larded
Ingredients: 1 rabbit, back part boned with legs left on; Sauce made with rabbit liver

Why it works: Rabbit and liver work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Rabbits Larded

Ingredients

1 rabbit, back part boned with legs left on
Sauce made with rabbit liver

Directions

Prepare and cook

Bone the back part of the rabbit, leaving the legs on.
Sew it up and braise or roast the rabbit.

Finish and serve

If braising, glaze the rabbit before serving.
Prepare a sauce using the rabbit liver.

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.

Rabbit + livertop 15% of all pairs

Smell alikelow

Cooked together233 recipes

Shared aroma: geraniol (rose, geranium).
Rabbit + saucetop 16% of all pairs

Smell alikemoderate

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + livertop 23% of all pairs

Smell alikelow

Cooked together499 recipes

Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Rabbit: Provides the main meat; boning and sewing it keeps the shape while it cooks.
Rabbit liver: Gives the sauce a rich, deep flavour and a smooth body.

“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.