Hare

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Hare is a wild cousin of the rabbit. (Please note that rabbits and hares are different animals. The American jackrabbit, for example, is actually a hare, not a rabbit.) Unlike domestic rabbit, with its light-colored, delicate meat, hare has flesh that is dark reddish-brown and gamy.

Hares 7–8 months old and weighing about 6 pounds (2.7 kg) make the best eating. Larger ones, over 8 pounds (3.6 kg), are likely to be tough and stringy.
Because its structure is the same, hare is cut the same way as rabbit.