Perfect Pairings & Recipes for
Wild Rabbit
Top flavour pairings and wild rabbit recipes, revealed through the hidden methmatics of flavour.
Wild rabbit conjures the evocative embrace of iron and the kiss of game, woven with delicate hints of glutamate, grass, and chanterelle that give it remarkable depth. And the artistry of the kitchen begins when we seek out pairings that allow these notes to truly sing, to harmonise in unexpected and delightful ways.
To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our exploration reveals, for instance, how the herbal, warm thymol in thyme can awaken wild rabbit, and how garlic's allicin notes forge a beautiful synergy with its metallic character.
Flavour Profile Of Wild Rabbit Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Wild rabbit: Iron, Gamey, Glutamic, Grassy, Fungus, Lactic, Proteolytic, Hay
An ingredient's flavour profile is determined by its core characteristics (e.g. carnal, earthy, and woody) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.
The Secret Language of Flavour
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Ferrous Notes
Strength of Association Between Flavours
The flavours most associated with ferrous notes are: Violet, Tomato, Garlic, Bay leaf, Olive, Capsaicin, Capsicum, Peppercorn, Leather, Onion, Rosemary, Thyme, Eucalyptus, Sage, Acetic.
Our analysis shows that the flavour of iron is strongly associated with the flavour of garlic. This suggests we should look for ingredients with a garlicy flavour, such as garlic, when pairing with the ironny aroma notes of wild rabbit.
The recipe below provides inspiration for pairing wild rabbit with garlic.
Harmonious Flavours Of Wild Rabbit
Just as our statistical analysis showed that iron and violic flavour notes are commonly paired, we can identify the full profile of flavours that harmonise with each of the flavours present in wild rabbit. Similarly, the gamey flavours of wild rabbit frequently pair with pencil-lead and lemony accents.
The aromas complementing the various aromas of wild rabbit can be seen highlighted in the pink bars below.
Flavour Profile Of Wild Rabbit And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Wild rabbit: Iron, Gamey, Glutamic, Grassy, Fungus, Lactic, Proteolytic, Hay
Matching Flavour Profiles
The flavour profile of thyme offers many of the aromas complementary to wild rabbit, including thyme and eucalyptus aromas. Because the flavour profile of thyme has many of the of the features that are complementary to wild rabbit, they are likely to pair very well together.
Prominent Flavour Notes Of Thyme Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Thyme: Thyme, Resinous, Balsam, Pine, Rosemary, Camphor, Eucalyptol, Poivre, Blossom, Lavender, Basil, Sage, Chlorophyll, Coriander seed, Petrichor
The chart above shows the unique profile of thyme across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with wild rabbit.
Recipes That Pair Wild Rabbit With Thyme
Linked Flavour Notes
Looking at the aroma notes that are most strongly associated with the various flavours of wild rabbit, we can identify other ingredients that are likely to pair well.
Wild Rabbit's Harmonious Flavours And Complementary Ingredients
Wild rabbit's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Spice
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of wild rabbit, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma notes complementary to wild rabbit.
What To Drink With Wild Rabbit
The violet notes in margaux (bordeaux) make it a perfect pairing with wild rabbit. Likewise, the violet flavours in crème de violette create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of wild rabbit below.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Wild rabbit), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
Explore More
Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.