Rabbit & Hare

Like other game, wild rabbit is lean and must be kept moist during cooking. It may be marinated and simmered in the rich dark sauces appropriate to other game and is well suited to cooking in a terrine. Roasting is only appropriate if the rabbit has been boned and barded.

The meat of domestic rabbit, on the other hand, is light and delicate, closely resembling chicken. It is excellent cut in pieces on the bone to be baked with herbs, or sautéed like chicken with light combinations such as paprika, tomatoes, and sour cream, Hare is a European animal, the North American equivalent being the jack rabbit, sometimes loosely called hare, which it resembles. In contrast to domestic rabbit, true hare has dark gamey flesh and cannot be raised in captivity. Hare suits all the classic game marinades and blood-thickened sauces. The greatest delicacy is the saddle cut, roasted on the bone or boned as fillets.