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Hashed Hare

Hashed Hare is a dish of hare pieces cooked in seasoned gravy with vinegar, port wine, pepper, sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and port wine work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Hashed Hare

Ingredients

Directions

Make the hash

  1. Heat the hare pieces thoroughly in highly seasoned gravy.

  2. Add 1 teaspoon of vinegar and ⅓ cup of port wine to the mixture.

Prepare and serve the legs

  1. Score the legs, season with pepper and coarse sea salt, and rub with cold butter.

  2. Broil the legs until cooked.

  3. Serve the legs with the hash or on a separate dish.

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. Vinegar + port winetop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Port wine + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together1,804 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 becomes tender as it heats through in the gravy.
Highly seasoned gravy
Supplies moisture and savory flavor that coats and carries the hare pieces.
Vinegar
Adds acidity that brightens the rich, heavy flavor of the gravy and meat.
Port wine
Adds sweetness and depth to the sauce, rounding out the acidity.
Cold butter
Adds fat that enriches the legs and promotes browning when they are broiled.

The step that matters

Broil the legs until cooked. Broiling is fast and intense, so the legs can scorch on the outside before the centre is cooked through. Watch them closely and check doneness rather than relying on time alone.

“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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