Whole Wild Hare +/- 2 kg

Composition

Composition unknown — our sources do not have it.

Hare is hard to beat as a meat, because it combines the best of both worlds - the flavour is dark, rich and gamey, but the flesh is very delicate indeed. You don't have to cook hare for long, and just one will generally feed four to five people; either serve traditionally 'jugged' in a red wine stock (which should also include the hare's blood, if you're going the whole hog), in a stew or simply cut up and flash fry until medium rare.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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