Skip to main content
Main

Hare Pie

A pie made with hare, eggs, liver forcemeat, and optionally jelly or warm gravy with port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Liver and port wine work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 108 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Hare Pie

Ingredients

Directions

Prepare and bake

  1. Season the hare as if preparing to jug it.

  2. Bake the hare with eggs and forcemeat in a raised crust or dish.

Finish and serve

  1. When serving, raise the lid.

  2. If in a crust, cover with jelly.

  3. If in a dish, cover with warm gravy mixed with port wine.

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. Liver + port winetop 15% of all pairs
    Smell alikelow
    Cooked together108 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Egg + livertop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + port winetop 33% of all pairs
    Smell alikelow
    Cooked together406 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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, giving the pie its substance and savoury flavour.
Eggs
Set during baking to bind the filling together and hold its shape.
Forcemeat made from liver
Adds richness and moisture, keeping the filling tender as it cooks.
Port wine
Adds sweetness and aroma to the gravy that covers the pie.

The step that matters

Bake the hare with eggs and forcemeat in a raised crust or dish.. The filling must cook through so the eggs set and the meat is fully cooked. Underbaking leaves a loose, unsafe centre, while overbaking dries the lean hare and forcemeat.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes