A similar animal to a rabbit, but larger, with darker flesh and a rich, gamey flavour. Young hares up to a year old are called leverets and these can be roasted, while older meat is usually jugged (simmered in red wine or port and gravy) or stewed. A large hare will feed 6 people. Hares are hung by the feet for 3–8 days without being drawn. The blood is usually collected and used as a thickening agent for the sauce (au sang). In North America, rabbit and hare meat may not be differentiated.
Recipe by Sat Bains