Дикий заєць приблизно 2 кг

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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.

Харчова цінність на 100 г/мл

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