Meat

Blood

Hare blood is used in traditional sauces and sausages where available and legal—it coagulates with heat and enriches game stews. Whisk with liquid to avoid lumps, season boldly, add off the boil for classic jugged-style sauces. Use immediately from a trusted source.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedCooked ImmediatelyFreshGrilledPreparedRoasted

Traits

BloodButcher CutCulinary PartThickeningTraditionalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 102

Amount per 100 g

Total Fat 2.35 g
Saturated Fat 1.1 g
Trans Fat 0.05 g
Monounsaturated Fat 1.03 g
Polyunsaturated Fat 0.22 g
Cholesterol 73.1 mg
Sodium 60.7 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 71.4 g

Detailed nutrients

Energy 102 kcal
Water 71.4 g
Protein 20.2 g
Fat 2.35 g
- Saturated Fat 1.1 g
- Monounsaturated Fat 1.03 g
- Polyunsaturated Fat 0.22 g
  - Omega-3 0.03 g
- Trans Fat 0.05 g
Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.28 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 447 mg
- Major Minerals 439 mg
  - Calcium 49 mg
  - Sodium 60.7 mg
  - Potassium 329 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.14 g
Cholesterol 73.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.28 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 60.69 · Potassium: 329 · Calcium: 49 · Iron: 8 ·

Blood is protein-rich and iron-dense with little fat.

History

1200

British jugged hare with blood sauce became a classic country dish. Cooks treated blood of hare as a cut with its own timing and sides.

1900

As hare cookery specialised, blood was portioned and sold ready for the pan. Game dealers sold oven-ready hare when home butchery declined.

1950

Medieval hunt kitchens jugged and spit-roasted hare as high game; blood of hare took a named place in that kitchen trade.