Hare & Rabbit

Hare and rabbit are lean, delicate meats with a long history in European cooking. Rabbit has a mild, slightly sweet flavor and tender white meat that works beautifully braised, roasted, or in pies and terrines. Wild hare is darker and more intensely flavored, perfect for rich stews and the classic jugged hare. Both pair wonderfully with mustard, thyme, white wine, and root vegetables. These underappreciated meats are sustainable, high in protein, and deserve a place in every adventurous cook's repertoire.

Cook classic hare and rabbit game dishes.