Editing Hare (section)

===Food===
====Meat====
[[File:Albrecht Dürer - Hare, 1502 - Google Art Project.jpg|thumb|right|''[[Young Hare]]'', a watercolour, 1502, by [[Albrecht Dürer]]]]

Hares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. They are a common source of protein worldwide.<ref>{{cite journal | title = What is the role and contribution of meat from wildlife in providing high quality protein for consumption? | last1 = Hoffman | first1 = L.C. | last2 = Cawthorn | first2 = D.M. | journal = Animal Frontiers | volume = 2 | issue = 4 | date = October 2012 | pages = 40–53 | doi = 10.2527/af.2012-0061 | url = https://academic.oup.com/af/article/2/4/40/4638714| doi-access = free }}</ref> Because of their extremely low fat content, they are [[protein poisoning|a poor choice as a survival food]].<ref>{{cite web |author=Gary L. Benton |url=http://www.brushfiresmt.com/index_files/Page1094.htm |title=Vitamins, Minerals, and Survival |publisher=Preparedness and Self-Reliance |access-date=2017-10-30 |archive-date=2015-03-15 |archive-url=https://web.archive.org/web/20150315061418/http://www.brushfiresmt.com/index_files/Page1094.htm |url-status=dead }}</ref>

Hares can be prepared in the same manner as rabbits—commonly roasted or parted for breading and frying.

{{lang|de|[[Hasenpfeffer]]}} (also spelled {{lang|de|Hasenfeffer}}) is a traditional [[German cuisine|German]] [[stew]] made from marinated rabbit or hare, seasoned with [[black pepper]] (German {{lang|de|Pfeffer}}) and other spices. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe.

{{lang|el-Latn|Lagos stifado}} ({{lang|el|Λαγός στιφάδο}})—hare stew with pearl onions, vinegar, red wine, and cinnamon—is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora.

The hare (and in recent times, the rabbit) is a staple of [[Maltese cuisine]]. The dish was presented to the island's Grandmasters of the [[Sovereign Military Order of Malta]], as well as Renaissance [[Inquisition|Inquisitors]] resident on the island, several of whom went on to become [[pope]].

According to [[Halakha|Jewish tradition]], the hare is among mammals deemed not [[kosher foods|kosher]], and therefore not eaten by observant Jews. Muslims deem coney meat (rabbit, [[pika]], [[hyrax]]) to be [[halal]], and in [[Egypt]], hare and rabbit are popular meats for ''[[mulukhiyah]]'' ([[jute]] leaf soup), especially in [[Cairo]].<ref>{{cite web|title=Rabbit Molokhia|date=10 December 2008 |publisher=SBS Food|url=http://www.sbs.com.au/food/recipes/molokhia}}</ref>

====Blood====
The blood of a freshly killed hare can be collected for consumption in a stew or casserole in a cooking process known as [[jugging]]. First the [[gut (anatomy)|entrails]] are removed from the hare carcass before it is hung in a [[larder]] by its hind legs, which causes blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare (since the hare is usually hung for a week or more) is to mix it with red wine vinegar to prevent [[coagulation]], and then to store it in a freezer.<ref>{{cite web |title=Hares, Brown, Blue or White.|author=Bill Deans |url=http://website.lineone.net/~bill.deans/hare.htm |url-status=dead |archive-url=https://web.archive.org/web/20070930031415/http://website.lineone.net/~bill.deans/hare.htm |archive-date=2007-09-30 }}</ref><ref>{{cite journal |journal=Mother Earth News |issue=41 |date=September–October 1976 |title=Farming for Self-Sufficiency Independence on a 5-acre Farm |author=John Seymour |author2=Sally Seymour |name-list-style=amp |url=http://www.motherearthnews.com/Livestock_and_Farming/1976_September_October/Farming_For_Self_Sufficiency_Independence_on_a_5_acre_farm|url-status=dead|archive-url=https://web.archive.org/web/20060901225058/http://www.motherearthnews.com/Livestock_and_Farming/1976_September_October/Farming_For_Self_Sufficiency_Independence_on_a_5_acre_farm |archive-date=2006-09-01 }}</ref>

Jugged hare, known as {{lang|fr|civet de lièvre}} in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the end of the cooking process) and [[port wine]].<ref>{{cite web|url=https://prospectbooks.co.uk/j/|author=Tom Jaine|work=The History of English Cookery|title=A Glossary of Cookery and other Terms|publisher=Prospect Books}}</ref><ref name=Guardian1>{{cite news|title=Chips are down for Britain's old culinary classics|work=[[The Guardian]]|date=2006-07-25|page=6|url=http://www.taipeitimes.com/News/world/archives/2006/07/25/2003320323}}</ref><ref>{{cite web|url=http://www.greatbritishkitchen.co.uk/gl_j.htm|title=Jugged|work=The Great British Kitchen|publisher=The British Food Trust}}</ref><ref>{{cite web|url=http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=juggedhare|title=Recipes: Game: Jugged Hare|work=The Great British Kitchen|publisher=The British Food Trust}}</ref>

Jugged hare is described in an influential 18th-century English cookbook, ''The Art of Cookery'' by [[Hannah Glasse]], with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there&nbsp;..." The recipe goes on to describe cooking the pieces of hare in water in a jug set within a bath of boiling water to cook for three hours.<ref>{{cite book| last=Glasse|first= Hannah|title= The Art of Cookery, Made Plain and Easy|publisher= London|year= 1747|page= 50}}</ref> In the 19th century, a myth arose that Glasse's recipe began with the words "First, catch your hare."<ref name=Guardian1 />

Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare. Merle and Reitch<ref>{{cite book |title=The domestic dictionary and housekeeper's manual |url=https://archive.org/details/b21531675 |author=Gibbons Merle |author2=John Reitch |name-list-style=amp |location=London |publisher=William Strange |year=1842 |page=[https://archive.org/details/b21531675/page/n122 113] }}</ref> have this to say about jugged hare, for example:
:The best part of the hare, when roasted, is the loin and the thick part of the hind leg; the other parts are only fit for stewing, hashing, or jugging. It is usual to roast a hare first, and to stew or jug the portion which is not eaten the first day. ...
:''To Jug A Hare.'' This mode of cooking a hare is very desirable when there is any doubt as to its age, as an old hare, which would be otherwise uneatable, may be made into an agreeable dish.

In 2006, a survey of 2021 people for the [[Good Food|UKTV Food]] television channel found only 1.6% of the people under 25 recognized jugged hare by name. Seven of ten stated they would refuse to eat jugged hare if it were served at the house of a friend or a relative.<ref>{{cite news |title=Hannah Glasse's Jugged Hare |access-date=2017-10-30 |url=https://www.janeausten.co.uk/first-catch-your-hare-hannah-glasses-jugged-hare }}</ref>

In England, a now rarely served dish is potted hare. The hare meat is cooked, then covered in at least one inch (preferably more) of butter. The butter is a preservative (excludes air); the dish can be stored for up to several months. It is served cold, often on bread or as an appetizer.