Meat
Liver
Hare liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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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 8.55 g
- Saturated Fat 4.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 281 mg
- Sodium 60.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.3 g
- Water 60.1 g
- Energy 215 kcal
- Water 60.1 g
- Protein 25.3 g
- Fat 8.55 g
- Saturated Fat 4.79 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 5299 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 2.96 mg
- Vitamin B3 — Niacin 11.7 mg
- Vitamin B5 — Pantothenic Acid 6.76 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 37.9 µg
- Vitamin B9 — Folate 234 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 410 mg
- Major Minerals 402 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 281 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 2.96 · vitamin-b3-niacin: 11.71 · vitamin-b5-pantothenic-acid: 6.76 · vitamin-b6: 0.38 · vitamin-b7-biotin: 37.9 · vitamin-b9-folate: 234.2 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
British jugged hare with blood sauce became a classic country dish; liver of hare took a named place in that kitchen trade.
Game dealers sold oven-ready hare when home butchery declined. Cooks treated liver of hare as a cut with its own timing and sides.
As hare cookery specialised, liver was portioned and sold ready for the pan. Medieval hunt kitchens jugged and spit-roasted hare as high game.