Meat
Heart
Hare heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 7.08 g
- Saturated Fat 3.27 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.66 g
- Cholesterol 147 mg
- Sodium 62 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.2 g
- Water 58.9 g
- Energy 160 kcal
- Water 58.9 g
- Protein 24.2 g
- Fat 7.08 g
- Saturated Fat 3.27 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.66 g
- Omega-3 0.06 g
- Trans Fat 0.2 g
- Vitamins 238 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 1.39 mg
- Vitamin B3 — Niacin 11 mg
- Vitamin B5 — Pantothenic Acid 3.62 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 26.6 µg
- Vitamin B9 — Folate 175 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 354 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 147 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 1.39 · vitamin-b3-niacin: 10.99 · vitamin-b5-pantothenic-acid: 3.62 · vitamin-b6: 0.36 · vitamin-b7-biotin: 26.6 · vitamin-b9-folate: 175.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
French lièvre à la royale elevated hare to banquet status. Cooks treated heart of hare as a cut with its own timing and sides.
As hare cookery specialised, heart was portioned and sold ready for the pan. Heritage menus restored blood-thickened hare sauces and saddle service.
British jugged hare with blood sauce became a classic country dish; heart of hare took a named place in that kitchen trade.