Meat
Leveret
A tier
Leveret is a young hare—still growing, smaller, and significantly milder and more tender than adult hare. In classical cookery leverets could be roasted whole, while mature hares went to the jug. Treat like a gamey rabbit rather than full civet meat: shorter marinades, careful roasting, or gentle braising. Seasonal and scarce; a prized find for hunters and specialty game dealers.
Track this ingredient
Unit
Characteristics
Preparations
Gentle BraiseRefined MenuShort MarinadeWhole Roast
Traits
Milder GameMilder TenderPremium YoungRoastableSeasonal ScarceSmallerTenderYoung Age Class
History
GB
English game books distinguished leverets as roastable young hares.
FR
French cuisine valued levrauts for finer preparations than old lièvres.
Market game stalls priced leverets above tough adult carcasses.
Chefs sought leveret when available for refined autumn menus.