Hare

The hare is a relatively large animal when compared to the rabbit, with a much stronger, gamier flavour. The classic cuts of hare include the râble (the saddle) and the train (or baron) de lièvre (the saddle and hind legs). The forelegs also provide a tender, succulent dish.

Hare is always best eaten when young - when it is less than 12 months old. Called a leveret at this age, the animal should have soft and smooth fur, short claws and pliable ears. Long, sharp claws, yellow teeth and matted fur are a sure sign of adulthood.

Hares generally need to be hung by the back feet for around 4-5 days in a cold, well ventilated area where the air can flow freely. They should then be skinned and jointed or trussed, before marinating, barding and slow-roasting. The larger the hare, the longer it should be cooked; it should take about 15-20 minutes per 450 g (1 lb) in a medium oven.

Alternative, hare may be 'jugged' by placing it into a jug with herbs, vegetables, spices and port. The jug is then covered and placed in a pot of boiling water to cook. Stewing or braising the hare will create an equally tasty dish.