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Extract Op Hare or Rabbit

A stock made by simmering hare or rabbit bones with wine, herbs, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Thyme and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,476 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Extract Op Hare or Rabbit

Ingredients

Directions

  1. Place the bones or carcasses of hare or rabbit in a stewpan.

  2. Add white wine, bay leaf, thyme, and shallots.

  3. Cook over low heat until the liquid reduces to a glaze.

  4. Add common broth and bring to a boil.

  5. Skim the surface, then reduce heat and simmer for 1.5 hours.

  6. Strain through a napkin into a basin and reserve for later use.

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. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. White wine + thymetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,503 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White wine + shallottop 11% of all pairs
    Smell alikelow
    Cooked together881 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

Rabbit or hare bones (in the method)
Release gelatin and deep meaty flavor into the liquid as they simmer.
White wine
Adds acidity that helps draw flavor from the bones and aromatics.
Shallots
Contribute a mild, sweet aromatic backbone to the stock.
Common broth
Supplies the liquid base that carries the flavor of the bones.

The step that matters

Skim the surface before simmering. Blood and coagulated proteins rise as foam when the liquid first heats. Skimming them off keeps the stock clear and prevents a muddy, bitter flavor.

“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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