Hare leg (hind leg)
HARE LENGTH
Hare leg is the rear and meatiest part of a hare. It is considered one of the most flavorful cuts of game. The meat is lean, deep in flavor and has a firm structure. Hare leg is particularly loved for its rich and intense flavor, with subtle earthy and savory notes, which is generally typical of game meat. Hare leg is generally eaten in the months from October to January, which is also considered the game season.
THE TASTE AND STRUCTURE OF HARE LEGGING
Hare leg has a pronounced gamey flavor that is more intense than the taste of, for example, deer or rabbit. The rich and full flavor of the hare leg combines very well with earthy flavors, such as mushrooms. But also very good with sweet ingredients, such as red berries or plums. A classic preparation is hare pepper, which is a stew in which the hare leg is slowly cooked with wine and vegetables. This stew has become very famous for its deep and complex flavors.
ORDER RARE LEGGING ONLINE?
At The Butchery you have come to the right place to try top quality hare leg. Our Master Butchers carefully trim each piece of meat to ensure the perfect ratio of meat to fat, resulting in the best quality. Ordering at The Butchery is easy: place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). Would you prefer a different delivery time? No problem, you choose what suits you best! We deliver the meat quick-frozen and vacuum-packed, so that the quality is guaranteed during transport.
PREPARING HARE LEG (HIND LEG)
Hare leg is a true classic among game dishes. Firm in texture, full of flavor and with that distinctive wild note that instantly evokes autumn. With a bit of patience and care, the meat becomes beautifully tender and deeply flavorful, just as it should be.
- Allow the hare legs to thaw slowly in the refrigerator and bring them to room temperature before cooking. This ensures even cooking throughout.
- Pat the meat dry with kitchen paper. This helps to achieve a lovely golden crust later on.
- Season generously with salt, pepper and, if you like, some fresh thyme or rosemary. These herbs complement the earthy character of hare beautifully.
- Heat a knob of butter or a little oil in a heavy pan and brown the legs evenly on all sides. Remove them from the pan and set aside.
- In the same pan, add finely chopped onion, carrot and celery, and sauté briefly until the vegetables take on a bit of color.
- Return the hare legs to the pan, deglaze with a splash of red wine or game stock and bring everything gently to a simmer.
- Let the meat cook slowly on low heat or in the oven at around 160 °C. The legs are perfectly done at a core temperature of 70 to 72 °C, usually after about 1½ to 2 hours.
- Check now and then that there is enough liquid in the pan and add a little stock if needed. When the meat starts to fall from the bone, it is perfectly cooked.
Serve the hare legs with the rich sauce from the pan. Pure, honest and full of flavor. A timeless game dish that never disappoints.
Ingredients
haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 477 |
| Energie (kcal) | 114 |
| Vet (g) | 3.0 |
| Verzadigd vet (g) | 1.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.8 |
| Zout (g) | 0.13 |
Hare leg (hind leg)
The hind leg of the hare, perfect for making a delicious hare pepper!
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Pluck broad with cheese and onion
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
The hind leg of the hare, perfect for making a delicious hare pepper!
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Product Information
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Preparation
- Allow the hare legs to thaw slowly in the refrigerator and bring them to room temperature before cooking. This ensures even cooking throughout.
- Pat the meat dry with kitchen paper. This helps to achieve a lovely golden crust later on.
- Season generously with salt, pepper and, if you like, some fresh thyme or rosemary. These herbs complement the earthy character of hare beautifully.
- Heat a knob of butter or a little oil in a heavy pan and brown the legs evenly on all sides. Remove them from the pan and set aside.
- In the same pan, add finely chopped onion, carrot and celery, and sauté briefly until the vegetables take on a bit of color.
- Return the hare legs to the pan, deglaze with a splash of red wine or game stock and bring everything gently to a simmer.
- Let the meat cook slowly on low heat or in the oven at around 160 °C. The legs are perfectly done at a core temperature of 70 to 72 °C, usually after about 1½ to 2 hours.
- Check now and then that there is enough liquid in the pan and add a little stock if needed. When the meat starts to fall from the bone, it is perfectly cooked.
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Voedingswaarde
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Reviews
HARE LENGTH
Hare leg is the rear and meatiest part of a hare. It is considered one of the most flavorful cuts of game. The meat is lean, deep in flavor and has a firm structure. Hare leg is particularly loved for its rich and intense flavor, with subtle earthy and savory notes, which is generally typical of game meat. Hare leg is generally eaten in the months from October to January, which is also considered the game season.
THE TASTE AND STRUCTURE OF HARE LEGGING
Hare leg has a pronounced gamey flavor that is more intense than the taste of, for example, deer or rabbit. The rich and full flavor of the hare leg combines very well with earthy flavors, such as mushrooms. But also very good with sweet ingredients, such as red berries or plums. A classic preparation is hare pepper, which is a stew in which the hare leg is slowly cooked with wine and vegetables. This stew has become very famous for its deep and complex flavors.
ORDER RARE LEGGING ONLINE?
At The Butchery you have come to the right place to try top quality hare leg. Our Master Butchers carefully trim each piece of meat to ensure the perfect ratio of meat to fat, resulting in the best quality. Ordering at The Butchery is easy: place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). Would you prefer a different delivery time? No problem, you choose what suits you best! We deliver the meat quick-frozen and vacuum-packed, so that the quality is guaranteed during transport.
PREPARING HARE LEG (HIND LEG)
Hare leg is a true classic among game dishes. Firm in texture, full of flavor and with that distinctive wild note that instantly evokes autumn. With a bit of patience and care, the meat becomes beautifully tender and deeply flavorful, just as it should be.
Serve the hare legs with the rich sauce from the pan. Pure, honest and full of flavor. A timeless game dish that never disappoints.
Ingredients
haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 477 |
| Energie (kcal) | 114 |
| Vet (g) | 3.0 |
| Verzadigd vet (g) | 1.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.8 |
| Zout (g) | 0.13 |
