hare
A larger relative of the
RABBIT, the hare can weigh as much as 12 to 14 pounds, compared to a
RABBIT at about 5 pounds. Whether wild or domesticated, hares have a darker flesh and earthier flavor than
RABBITs. Wild hare, also called jack
RABBIT and snowshoe
RABBIT, generally needs marinating to tenderize it before cooking. Younger animals (1 year or less) can usually be roasted, whereas older animals are best cooked with moist-heat methods such as stewing or braising. One of the most famous dishes made with this animal is
JUGGED HARE. Although plentiful in the United States, hare isn't as popular here as in European countries.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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