Hare back whole
Hare back whole
The whole hare back is a true classic among game meats. Tender, full of flavor and with a fine texture that melts the moment you cut into it. This is meat that deserves attention: quickly seared or slowly cooked in the oven so it stays perfectly medium rare and retains its natural flavor. Combine it with some seasonal vegetables and a simple jus, and you have a dish that speaks for itself.
What is hare back
The back is the most refined part of the hare. Because the hare lives freely, the meat develops that distinctive, full game flavor that enthusiasts appreciate so much. It is lean meat that cooks quickly, so even a few minutes make a difference. Sear it briefly or roast it whole and let it rest for a moment. A core temperature of around 54°C keeps the meat juicy and perfectly cooked. This is hare at its best: pure and honest.
Ordering hare back
At The Butchery, you can easily order hare back online. Our master butchers trim each piece with care, ensuring the perfect balance between meat and fat. If you order before 11:00 a.m., you will receive it the same evening (in the Netherlands and Belgium). Prefer another delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to keep the quality perfectly preserved.
Preparing whole hare back
A whole hare back is lean and delicate meat that can dry out quickly. That is why it is important to work carefully and always use a meat thermometer to monitor the core temperature.
- Take the hare back out of the refrigerator in time so the meat can come to room temperature.
- Pat the meat dry with kitchen paper.
- Heat a mixture of butter and oil in a large pan over medium heat.
- Season the hare back lightly with salt and pepper.
- Sear the meat on all sides until golden brown, taking your time to create a beautiful crust.
- While searing, add a sprig of thyme and some rosemary to the pan for extra aroma.
- Then place the hare back in a preheated oven at 150°C.
- For a perfect medium rare result, aim for a core temperature of 55 to 58°C.
- Remove the meat from the oven and let it rest loosely covered with aluminum foil for about 10 minutes before slicing.
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 back whole
Saddle of hare is tender meat with a rich, natural game flavor. It is at its best when quickly seared or cooked to a medium rare doneness.
+ Sauces & gravy
+ 10,50 |
Croix Valley Rhubarbecue Sauce [354 grams]
+ 10,50 |
Croix Valley Cran B Cue Sauce [354 grams]
+ 5,99 |
Culinary red wine jus [200 ml]
+ 5,99 |
Culinary Valrhona chocolate jus [200 ml]
+ 5,99 |
Culinary black truffle jus [200 ml]
+ Sides (select desired quantity at checkout)
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 4,99 |
100 gram herb butter Toscana
+ 6,99 |
Pluck bread with pesto & mozzarella
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Saddle of hare is tender meat with a rich, natural game flavor. It is at its best when quickly seared or cooked to a medium rare doneness.
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Product Information
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Preparation
- Take the hare back out of the refrigerator in time so the meat can come to room temperature.
- Pat the meat dry with kitchen paper.
- Heat a mixture of butter and oil in a large pan over medium heat.
- Season the hare back lightly with salt and pepper.
- Sear the meat on all sides until golden brown, taking your time to create a beautiful crust.
- While searing, add a sprig of thyme and some rosemary to the pan for extra aroma.
- Then place the hare back in a preheated oven at 150°C.
- For a perfect medium rare result, aim for a core temperature of 55 to 58°C.
- Remove the meat from the oven and let it rest loosely covered with aluminum foil for about 10 minutes before slicing.
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Voedingswaarde
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Reviews
Hare back whole
The whole hare back is a true classic among game meats. Tender, full of flavor and with a fine texture that melts the moment you cut into it. This is meat that deserves attention: quickly seared or slowly cooked in the oven so it stays perfectly medium rare and retains its natural flavor. Combine it with some seasonal vegetables and a simple jus, and you have a dish that speaks for itself.
What is hare back
The back is the most refined part of the hare. Because the hare lives freely, the meat develops that distinctive, full game flavor that enthusiasts appreciate so much. It is lean meat that cooks quickly, so even a few minutes make a difference. Sear it briefly or roast it whole and let it rest for a moment. A core temperature of around 54°C keeps the meat juicy and perfectly cooked. This is hare at its best: pure and honest.
Ordering hare back
At The Butchery, you can easily order hare back online. Our master butchers trim each piece with care, ensuring the perfect balance between meat and fat. If you order before 11:00 a.m., you will receive it the same evening (in the Netherlands and Belgium). Prefer another delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to keep the quality perfectly preserved.
Preparing whole hare back
A whole hare back is lean and delicate meat that can dry out quickly. That is why it is important to work carefully and always use a meat thermometer to monitor the core temperature.
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 |
