Meat
Leg
Hare leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in British jugged hare, French lièvre and Central European game.
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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 11.6 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 74.1 mg
- Sodium 60.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 62.4 g
- Energy 211 kcal
- Water 62.4 g
- Protein 20.8 g
- Fat 11.6 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.95 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 384 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 74.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.95 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Leg of Hare: composition reflects this culinary part relative to the whole ingredient.
History
Game dealers sold oven-ready hare when home butchery declined. Cooks treated leg of hare as a cut with its own timing and sides.
As hare cookery specialised, leg was portioned and sold ready for the pan. Medieval hunt kitchens jugged and spit-roasted hare as high game.
French lièvre à la royale elevated hare to banquet status; leg of hare took a named place in that kitchen trade.