Meat
Forequarter
Hare forequarter is the front half—shoulder, neck and related muscles for braising, mince and pot-roasts. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Joint into manageable pieces, match each muscle to moist heat, and save bones for stock. Flavour runs deep on hard-working meat.
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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 12.6 g
- Saturated Fat 4.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.71 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.2 mg
- Sodium 59.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 60.6 g
- Energy 191 kcal
- Water 60.6 g
- Protein 22.5 g
- Fat 12.6 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 4.71 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.2 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 447 mg
- Major Minerals 446 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.2 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: 6.2 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Forequarter of Hare: composition reflects this culinary part relative to the whole ingredient.
History
British jugged hare with blood sauce became a classic country dish; forequarter of hare took a named place in that kitchen trade.
Game dealers sold oven-ready hare when home butchery declined. Cooks treated forequarter of hare as a cut with its own timing and sides.
As hare cookery specialised, forequarter was portioned and sold ready for the pan. British jugged hare with blood sauce became a classic country dish.