Wild Hare
wilde haas · Lepus europaeus · hare
Wild Hare: what every chef needs to know
Wild Hare, a game species with dark red intensely aromatic meat that differs significantly in texture and flavour from farmed rabbit. The meat is lean, with a pronounced gamey character derived from high myoglobin content and a free-range diet. In commercial kitchens, hare is almost exclusively prepared using slow, moist-heat methods such as braising or confit, or via sous vide for precise temperature control. The hunting season runs from September through January in accordance with the Dutch Nature Conservation Act (Wet Natuurbescherming). Raw hare carries an elevated risk of Campylobacter and Toxoplasma gondii, making strict cross-contamination prevention and a core temperature of 70°C (158°F) a legal requirement under EU Regulation 852/2004.
Wild Hare: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Wild Hare: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Stewed hare in red wine with lardons, mushrooms and blood as a binding agent for the sauce.
Braised hare in a red wine marinade with juniper berry, clove and cream.
Stewed hare with mushrooms, bacon and juniper berry in a rich brown game sauce.
Wild Hare: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Add aromatics (thyme, juniper, bay leaf) for extra depth and marinate 24 hours in advance
than sear briefly over high heat for a crispy crust and Maillard reaction
Use goose or duck fat for optimal flavour absorption and tender texture
Wild Hare: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Wild Hare: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild hare is a seasonal game species. In the Netherlands, the hunting season runs from September through January under the Nature Conservation Act 2017. Outside this period, hare is available exclusively as frozen product.
Wild Hare: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Wild Hare: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The acidity and red saute aromas of Pinot Noir cut through the rich, aromatic hare blood and balance the gamy flavour.
- Gevrey-Chambertin
- Nuits-Saint-Georges
- Pommard
Pepper and smoke tones of Syrah complement the pronounced gamy flavour and the herb marinade of hare.
- Crozes-Hermitage
- Saint-Joseph
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Wild Hare
What is the correct core temperature for wild hare?
Minimum 70°C (158°F) under EU Regulation 852/2004 due to Campylobacter and Toxoplasma gondii risk. For sous vide, compensatory rules apply: 58°C (136°F) for a minimum of 3 hours is microbiologically safe provided it is served immediately.
How long can I store raw hare in the refrigerator?
Maximum 3 days at 0–4°C (32–39°F), tightly wrapped or vacuum-sealed. Frozen: maximum 6 months at -18°C (0°F). Always store separately from ready-to-eat products.
When is hare in season?
The hunting season for hare in the Netherlands runs from September through January under the Nature Conservation Act 2017. Outside this season, fresh wild hare is not legally available.
At what temperature should you store Wild Hare?
Store Wild Hare at 0-4°C (raw), -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Wild Hare professionally?
The primary professional technique for Wild Hare is Braising at 160°C for 90 min. Always verify core temperature with a calibrated probe thermometer.
Does Wild Hare contain allergens?
Wild Hare is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
