Meat
Mountain Hare
A tier
Mountain hares (Lepus timidus) inhabit uplands of Scotland, the Alps, Scandinavia, and other northern ranges, turning white in winter in many populations. Meat is dark and gamey with a highland character, scarcer than brown hare in lowland markets. Scottish and Alpine traditions stew and roast mountain hare in season. Flavour is intense; wine, juniper, and slow heat suit it. Conservation and local customs regulate harvest tightly in some regions.
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Characteristics
Preparations
Traits
History
Mountain hares occupied post-glacial British uplands as native lagomorphs.
Highland sporting estates included mountain hare in game bags.
Scandinavian hunters continued traditional mountain hare harvests.
Welfare and conservation debates reshaped Scottish mountain hare management.