I have some diced wild hare in the freezer and it has to be used up. I have cooked with rabbit but not wild hare,...any idea how different the flavour will be?
I am thinking of a pie, and would love to hear tnt recipes but I am open to other ideas too.
will be a bit denser and gamier but not unpleasantly so. Julia has a superb rabbit and leek pie in the Mastering the art of French Cooking. You could also do a Ligurian rabbit stew (check Italian sources or CIA for that. Or Colonial WIlliamsburg sources for Christiana Campbell's game pie.