Hare (Lepus europaeus)

Introduction:

Hare meat is one of the finest game meats. It tastes intensely of game and very spicy. Fresh hare meat has a strong red colour, fine fibres and a slight sheen.

Use/Preparation:

The meat can be braised, roasted, or made into a pâté. Legs and backs are particularly popular for braising, together with a strong or fruity sauce and herbs and spices such as thyme, juniper, allspice or bay leaf.

Health:

Game meat is basically rich in protein and low in fat. In addition, the content of unsaturated fatty acids in hare meat is very high. Minerals and trace elements such as iron, magnesium and phosphorus are also contained in hare meat.

Alternatives:

Game meat such as venison or deer meat have a similar spicy taste.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	114/477
Fat	2,3 g
Healthy fatty acids	0,7 g
Carbohydrates	0 g
Sugar	0 g
Protein	21,8 g
Salt	0 g