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Rabbit, Spanish Way of Cooking

A rabbit stew cooked with onions, bacon, salt, pepper, and optional seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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, Spanish Way of Cooking

Ingredients

Directions

Prepare

  1. Cut the rabbit into small pieces.

Layer and cook

  1. In a stewpan, layer sliced onions and bacon at the bottom.

  2. Add a layer of seasoned rabbit pieces.

  3. Continue layering with onions and rabbit until all ingredients are used.

  4. Top with a few slices of bacon or ham.

  5. Cover and cook until the 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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

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

What each ingredient does

Rabbit
Provides the meat that becomes tender during slow, covered cooking.
Spanish onions
Break down during cooking, adding sweetness and moisture to the stew.
Bacon
Adds fat and savory flavor that seasons the meat and onions as it renders.

The step that matters

Cover and cook until the rabbit is tender. Rabbit is lean and can turn dry or tough if cooked too hard or too fast. Gentle, covered simmering lets connective tissue soften while the liquid stays in the pot.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, pepper. 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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