Meat

European Brown Hare

A tier

European brown hare (Lepus europaeus) is the classic jugged-hare animal of British and continental game cookery—larger, darker, and more strongly flavoured than rabbit, with long hind legs and black-tipped ears. Field and farmland hares supply seasonal wild meat. Meat is mahogany, lean, and richly gamey; traditional recipes marinate in red wine and cook long as civet or jug. Young hares (leverets grown on) can be roasted carefully. Never treat adult hare like mild fryer rabbit.