Hare hare is meat from a wild hare, most often a gray hare, an animal that lives on open areaswhich has nothing to do with the breeding production model known from poultry or rabbits. In culinary practice, it distinguishes them very low fat content, darker color and more pronounced flavor profilewhich accepts stronger spices and herbs well. It is the characteristics of the raw material that give rise to classic European techniques, such as French stewing in wine in the civet de lièvre style or British jugged hare, which uses marinating and long processing time.
In Poland, this type of meat functioned for years as an element of hunting and traditional cuisine, often in the form of pâtés, roasts and stews, but over time it disappeared from everyday circulation, replaced by cheaper meat from industrial farms and the convenience of shopping in large chains. At the same time, the availability of the raw material itself decreased, among others. as a result of agricultural intensification, landscape simplification, mechanization of field work and predator pressure. As a result, today hare meat is sold primarily through specialized channels, from direct sales conducted by entities related to the hunting industry, to game stores, where frozen carcasses predominate. Prices place hare meat in the higher segment of the market: 800 g of thighs costs approximately PLN 94, a carcass weighing 1.4 kg – approximately PLN 145, and larger pieces cost up to PLN 170 per kilogram.
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The differences between hare and rabbit meat start at the level appearance and structure. Hareberry is clearly darker, redder and has a more intense flavorwhile rabbit is considered a more delicate and neutral meat. This results directly from the animals’ lifestyle, because a wild, very active hare produces muscles with a different structure than a farm rabbit. In the kitchen, this translates into the need to treat raw materials differently, because… Hare meat usually requires marinating, long stewing or baking at a lower temperatureto keep it juicy. Rabbit, on the other hand, softens more quickly and tolerates simpler techniques better, making it more predictable in everyday cooking.
Differences are also visible in nutritional values, although both meats are considered dietary. Rabbit, depending on the source and method of preparation, usually provides from 114 to 136 kcal per 100 g and about 20 g of protein, which has given it a place in easily digestible menus for years. In many tables, the hare is even leaner, because 100 g of raw meat is approximately 96 to 114 kcal., with a protein content of 21 to 22 g. This difference makes hareberry more often goes to reducing diets.
In addition to its low calorie content and high protein content, it also attracts attention moderate amount of cholesterolamounting to approximately 81 mg in 100 g of meat. For people controlling their lipid profile, however, the most important thing is that Hare hazel naturally contains very little fatespecially saturated. This composition means that the meat does not burden the diet with energy and fits well into a diet that is conducive to maintenance favorable cardiovascular parameters.
Equally important is the presence of micronutrients that give haremeat a high useful value in the daily menu. This meat provides easily digestible iron (3 mg 100 g), selenium and B vitamins, supporting energy metabolism and proper functioning of the nervous system. For this reason, harewort appears more and more often in menus supporting the circulatory systembut it is worth remembering that its health-promoting properties are easily weakened by sauces that are too heavy.
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Preparing hare meat requires great precision because the raw material has a very low fat content it does not tolerate high temperatures well and loses moisture easily. The best results are achieved with slow techniques, based on stewing in wine, broth or with the addition of root vegetables, which stabilize the structure of the meat and allow for building an intense sauce. In classic European recipes regularly juniper, bay leaf and thyme appearwhich soften the character of the game and support the process of crushing the fibers.
In Polish reality, it is most often used jumps, i.e. hind thighsgood for stewing and baking covered, and also tusk intended for stews, roasts and decoctions that constitute the base of sauces. It is a separate category hare tenderloinwhich allows for easier processing, for example quick frying combined with short baking.
This meat has also been used in… pâtés and terrineswhere it is easier to control the moisture of the mass and even distribution of spices, while maintaining its crispness. More modern interpretations are also becoming more and more common, such as rillettes, dumpling fillings and pasta ragùin which long-stewed meat is shredded and used in a more everyday context. Such forms allow you to combine the intense flavor of hare with a lighter structure of the dish and better adapt it to modern culinary habits.
Source: Terazgotuje.pl
