Name: Rabbit Stewed
Ingredients: 1 rabbit; flour; 1 onion; pepper; coarse sea salt; 1 cup water

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rabbit Stewed

Ingredients

Directions

Cut the rabbit into pieces and coat with flour.
Fry the rabbit pieces until browned.
Add 1 cup of water, chopped onion, heart, and liver to the pot.
Remove the eyes and wash the head well; add it to the pot.
Cover and stew slowly for 1 hour, stirring occasionally.
Serve neatly and pour the sauce over the rabbit.

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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Rabbit + oniontop 13% of all pairs

Smell alikemoderate

Cooked together1,292 recipes

Shared aroma: decanal (soap, orange peel).
Rabbit + flourtop 13% of all pairs

Smell alikemoderate

Cooked together1,067 recipes

Shared aroma: acetaldehyde (pungent, ethereal).
Flour + oniontop 17% of all pairs

Smell alikemoderate

Cooked together32,460 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rabbit + peppertop 18% of all pairs

Smell alikemoderate

Cooked together1,334 recipes

Shared aroma: 2-pentylpyridine (fat).