Hare

Hare: A noble delicacy of Old Polish cuisine

Hare is an undisputed part of the history of traditional Polish cuisine. Although most often associated with pâté (which was indulged in by the Polish nobility), the cuts we offer are ideal for roasting and braising, which perfectly bring out the noble flavour.

Health benefits and preparation techniques

The unquestionable advantage of hare is its negligible fat content and a solid portion of easily digestible protein. Importantly, it does not cause an increase in cholesterol levels and is suitable for people suffering from digestive system diseases or common civilization diseases like atherosclerosis.

Hare meat is redder before thermal processing and requires more time to become tender. Therefore, we recommend keeping it in a marinade for a few hours. Hare pairs perfectly with forest additions like mushrooms or forest fruits. It is highly aromatic and tenderizes well in wine. We guarantee that the delicate and tender hare meat served with a sauce of berries or buttery mushroom sauce will delight the most demanding palates.