Belonging to the same family as the rabbit the Hare has a gamier flavor. Their flesh is darker and tougher with a strong flavor. The hare can not be raised in captivity.

Young hare do not have to be hung to be roasted.  Those that are two years or older are best when hung and used in stews, casseroles and pates. 

Like other game, wild hare are very lean and is often marinated and cooked using moisture to counter the dryness.  The select cut is the saddle which is roasted on the bone or cut into filets.  Hare is used in the classical dishes Hasenpfeffer and Lievre a la Royale.

The European hair is a large species native to Central and West Europe and introduced into North America

In North America hares include the varying hare or snowshoe rabbit and also the jack rabbit , which has ear's that are sometimes one-third of its body length . Both can run at speeds of 30 miles an hour; the Jack rabbit can leap 20 ft. at the time and can travel at more than 40 mi. an hour.