Season: August – February
- Meatiest part of the hare
- One haunch per pack
- Two weight options
- Only available in season ( 1st August till 28th February)
- Dispatched chilled
Most of the meat on a hare is on the haunches (the back legs), which are well muscled and give the hare the speed to outrun a fox.
Hare haunches are best casseroled slowly in red wine.





Reviews
There are no reviews yet.