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Rabbit Pie

A savory pie filled with stewed rabbit, seasoned with salt and pepper, encased in puff pastry or biscuit crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pepper and biscuit work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 841 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Rabbit Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Line a deep dish with puff pastry or rich biscuit crust.

  2. Stew the rabbit until tender.

Assemble and bake

  1. Season the rabbit well with salt and pepper, then pour it into the dish.

  2. Cover with an upper crust and bake at 400°F (200°C) until golden.

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. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Rabbit + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together21 recipes

    Shared aroma: nonanal (fat, citrus).

  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
Forms the main filling; slow moist stewing breaks down connective tissue for a tender texture.
Puff pastry
Its layers of fat separate into flaky sheets in the oven and brown well.

The step that matters

Stew the rabbit until tender. Rabbit is lean and its connective tissue softens only with long, gentle, moist heat. Baking the pie does not fully tenderise meat that is still tough, so it should be fork-tender before it goes into the crust.

“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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