Meat
Shoulder
Hare shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Darker, stronger and gamier than rabbit, with blood-rich traditional sauces. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies 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 11.7 g
- Saturated Fat 5.16 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 73.6 mg
- Sodium 61.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 58.6 g
- Energy 202 kcal
- Water 58.6 g
- Protein 21.6 g
- Fat 11.7 g
- Saturated Fat 5.16 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.5 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 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 355 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.5 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Shoulder of Hare: composition reflects this culinary part relative to the whole ingredient.
History
French lièvre à la royale elevated hare to banquet status; shoulder of hare took a named place in that kitchen trade.
Heritage menus restored blood-thickened hare sauces and saddle service. Cooks treated shoulder of hare as a cut with its own timing and sides.
As hare cookery specialised, shoulder was portioned and sold ready for the pan. French lièvre à la royale elevated hare to banquet status.