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Gibelotte of Rabbit

A rabbit stew simmered with wine, broth, thyme, onions, carrots, and garlic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Gibelotte of Rabbit

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Heat olive oil in a large pot over medium heat.

  2. Add rabbit pieces and brown on all sides.

  3. Remove rabbit and set aside.

Make the stew

  1. In the same pot, add onions, carrots, and garlic; sauté until softened.

  2. Return rabbit to the pot, add wine, and simmer for 5 minutes.

  3. Add chicken broth and thyme; season with salt and pepper.

  4. Cover and cook on low heat for 1 hour until rabbit is tender.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit
Provides the main meat, which becomes tender through long, slow, covered cooking.
Onions
Soften and sweeten as they cook, building the base flavour of the stew.
Carrots
Add sweetness and body to the stew as they soften during cooking.
Garlic
Adds pungent aroma that mellows and deepens during cooking.
White wine
Adds acidity and aromatic depth, and helps lift browned bits from the pot.
Chicken broth
Provides the liquid that gently cooks the rabbit and forms the stew's sauce.

The step that matters

Browning the rabbit. Searing the pieces over medium heat creates browned flavour through the Maillard reaction. Crowding the pot or skipping this step leaves the rabbit steamed and bland.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, onion, carrot, garlic, white wine, chicken, thyme):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, onion, carrot, garlic, white wine, chicken, thyme. Candidates are from the same food group and used in at least 100 recipes.

“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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