Meat
Mince
Hare mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from 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 11.5 g
- Saturated Fat 5.09 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.15 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.9 mg
- Sodium 63.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 57.5 g
- Energy 209 kcal
- Water 57.5 g
- Protein 21.7 g
- Fat 11.5 g
- Saturated Fat 5.09 g
- Monounsaturated Fat 5.15 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 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 6.34 mg
- Vitamin B5 — Pantothenic Acid 0.69 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 391 mg
- Major Minerals 390 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.9 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: 6.34 · vitamin-b5-pantothenic-acid: 0.69 · 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
Mince of Hare: composition reflects this culinary part relative to the whole ingredient.
History
Medieval hunt kitchens jugged and spit-roasted hare as high game; mince of hare took a named place in that kitchen trade.
French lièvre à la royale elevated hare to banquet status. Cooks treated mince of hare as a cut with its own timing and sides.
As hare cookery specialised, mince was portioned and sold ready for the pan. Heritage menus restored blood-thickened hare sauces and saddle service.