Meat
Fillet
Hare fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with red wine, juniper, bay, forcemeat and classic blood-thickened sauces.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.7 g
- Saturated Fat 5.06 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.66 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 71.2 mg
- Sodium 63.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 63 g
- Energy 183 kcal
- Water 63 g
- Protein 21.8 g
- Fat 10.7 g
- Saturated Fat 5.06 g
- Monounsaturated Fat 4.66 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.33 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 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 319 mg
- Major Minerals 317 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.2 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: 6.33 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Heritage menus restored blood-thickened hare sauces and saddle service. Cooks treated fillet of hare as a cut with its own timing and sides.
As hare cookery specialised, fillet was portioned and sold ready for the pan. British jugged hare with blood sauce became a classic country dish.
Heritage menus restored blood-thickened hare sauces and saddle service; fillet of hare took a named place in that kitchen trade.