Stewed Rabbit, Larded

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. Pepper + lemontop 3% of all pairs
   Smell alikestrong
   Cooked together27,047 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

2. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Rabbit + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together1,067 recipes

   Shared aroma: acetaldehyde (pungent, ethereal).

4. Butter + sherrytop 14% of all pairs
   Smell alikemoderate
   Cooked together3,505 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

5. Rabbit + lemontop 15% of all pairs
   Smell alikemoderate
   Cooked together626 recipes

   Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit

Is the main protein, becoming tender and moist as it simmers slowly in liquid.

Bacon

Adds fat and savory flavor to the rabbit as it fries and larding keeps lean meat moist.

Broth or stock

Provides the cooking liquid that gently braises the rabbit and becomes the base of the gravy.

Butter

Enriches the gravy and, combined with flour, forms a roux that thickens it.

Flour

Thickens the strained gravy when cooked with butter, giving it body.

Sherry

Adds acidity and aromatic depth to the gravy once it is brought to a boil.

The step that matters