Why it works: Port wine and onion are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,148 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Jugged Hare
Ingredients
Directions
Cut the hare into neat pieces about the size of a small egg.
Brown the pieces in a frying pan with a little dripping until evenly browned.
Drain the hare from the fat and place it in a wide-mouthed earthen jar.
Pour the port wine over the hare and let it soak for 20 minutes.
Cut the steak into very thin slices, about 2 inches long and 1.5 inches wide.
Spread a little forcemeat on each slice, roll them up, and secure with a skewer.
Fry the rolls in the fat until browned, then add them to the jar with the hare.
Pour a little bone stock into the frying pan, scrape the bottom to gather flavor, and pour the stock over the hare.
Add more stock as needed.
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.
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Port wine + oniontop 19% of all pairsSmell alikemoderateCooked together1,148 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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