 There are two types of hare; the English Brown hare and the Scotch or Blue Hare. The Brown hare is larger and altogether better.
A full grown hare will serve up to eight persons; a leveret (young hare) will serve up to 5 to 6 people.
Young hares have small white teeth, smooth coats and soft ears. The claws should be hidden beneath the fur and the small nut on the paw well developed. With age, the claws, which are then rounded and rough, project slightly; the teeth become long, yellow and irregular and the cleft in the jaw more evident. White hairs appear in the muzzle; the slightly wavy coat shows traces of grey, and the ears are tough and dry.
Hares cannot be offered for sale between 1st March and 31st July. They are usually hung, head down, for a week or ten days.
We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.
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