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Rabbit in Slices

Rabbit slices fried with pickled pork and onion, then stewed in water and seasoned with pepper, salt, and thickened with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rabbit and pork work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 832 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbit in Slices

Ingredients

Directions

  1. Fry the rabbit slices with pickled pork and chopped onion until browned.

  2. Remove from the frying pan and transfer to a stewpan.

  3. Add enough water to cover the rabbit.

  4. Season with pepper and coarse sea salt.

  5. Thicken with rich cream as desired.

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. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rabbit
Forms the main body of the dish and provides the meat for the stew.
Pickled pork
Adds salty, savoury flavour and fat as it fries with the rabbit.
Onion
Adds sweetness and aromatic depth as it softens and browns in the pan.
Rich cream
Adds richness and body, thickening the liquid and softening its texture.

The step that matters

Browning the rabbit slices. Frying until browned develops deep savoury flavour through the Maillard reaction. Rabbit is lean, so searing it well before adding water builds flavour that the liquid alone cannot provide.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits about as well
  3. Mustardfits about as well
  4. Onionthe original

Fit is the average pairing score against rabbit, pork, pepper, cream. 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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