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Hare En Daube

A slow‑cooked hare stew with bacon, herbs, carrots, onions, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hare En Daube

Ingredients

Directions

Prepare

  1. Divide the cleaned hare in half.

  2. Layer bacon in the bottom of a stew pan.

  3. Place slices of hare on top of the bacon.

  4. Tie a bundle of parsley with thyme, bay leaves, sweet hazel, a clove, and common spices.

  5. Add chopped carrots, onions, pig's feet, and pieces of bacon.

  6. Season with salt and pepper, and add a few roots of parsley.

Stew

  1. Moisten with broth and white wine.

  2. Cover with buttered paper to prevent drying.

  3. Seal the pan and stew gently for 3 hours.

Finish

  1. Remove from heat, drain the hare, skim the liquid, and let it cool.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Thyme + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 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

Hare
Is the main meat, becoming tender and rich as it slowly braises in liquid.
Bacon
Adds fat and savory flavor that bastes the hare and enriches the cooking liquid.
White wine
Adds acidity and aroma, helping to tenderize the meat and balance the richness.
White onions
Break down during stewing, adding sweetness and body to the cooking liquid.
Pig's feet
Release gelatin during long stewing, giving the liquid body and a silky texture.
Carrots
Add natural sweetness and aromatic depth to the braising liquid.

The step that matters

Seal the pan and stew gently. Gentle, low heat in a sealed pan lets collagen in the hare and pig's feet slowly convert to gelatin, keeping the meat tender and moist. Boiling would toughen the meat and evaporate the liquid.

Swap the onion

How well each one fits the dish's main ingredients (parsley, pepper, thyme, clove, carrot, white wine, butter):

  1. Shallotfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against parsley, pepper, thyme, clove, carrot, white wine, butter. 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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