Meat
Hindquarter
Hare hindquarter is the rear leg primal—roasting joints, steaks and trim for mince depending on fabrication. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Separate prime roasting muscles from sinewy trim. Young animals roast; older ones braise. Rest roasts well before carving.
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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 11.8 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.9 mg
- Sodium 62.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 62.4 g
- Energy 195 kcal
- Water 62.4 g
- Protein 20.9 g
- Fat 11.8 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 4.76 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.37 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 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 402 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.9 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: 6.37 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Hindquarter of Hare: composition reflects this culinary part relative to the whole ingredient.
History
As hare cookery specialised, hindquarter was portioned and sold ready for the pan. British jugged hare with blood sauce became a classic country dish.
British jugged hare with blood sauce became a classic country dish; hindquarter of hare took a named place in that kitchen trade.
Medieval hunt kitchens jugged and spit-roasted hare as high game. Cooks treated hindquarter of hare as a cut with its own timing and sides.