Meat
Hare
Hare is the dark, richly gamey meat of wild Lepus species, leaner and more assertive than rabbit with a denser texture and deep burgundy colour when hung. Classic European cookery treats mature hare with marinades, blood-enriched sauces, and long braises; young leverets may be roasted more gently. Jugged hare, German Hasenpfeffer, and Italian lepre al civet showcase the meat’s affinity for red wine, juniper, and spice. Supply is seasonal and largely wild, so careful ageing and thorough cooking are traditional.
Also known as: Hare, Lièvre, Hase, Lepre, Liebre
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History
Hares were hunted across Eurasia and Africa as a primary wild protein long before agriculture.
Medieval and early modern European courts prized hare for feast dishes and preserved game cookery.
Central European hunting traditions codified hare seasons and recipes such as Hasenpfeffer.
Specialty game dealers and restaurants maintain demand for wild hare in season across Europe.