Meat
Loin
Hare loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Older hares need long braise; saddle can roast pink when young. Pairs with red wine, juniper, bay, forcemeat and classic blood-thickened sauces.
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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 8.79 g
- Saturated Fat 3.88 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 0.76 g
- Cholesterol 68.8 mg
- Sodium 57.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.1 g
- Water 58.5 g
- Energy 180 kcal
- Water 58.5 g
- Protein 25.1 g
- Fat 8.79 g
- Saturated Fat 3.88 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 0.76 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.32 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 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 345 mg
- Major Minerals 343 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.8 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: 6.32 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As hare cookery specialised, loin 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; loin of hare took a named place in that kitchen trade.
Heritage menus restored blood-thickened hare sauces and saddle service. Cooks treated loin of hare as a cut with its own timing and sides.