Hare is from the same family as rabbit, although hare is "gamier" in taste. Hares are also larger and their flesh stronger-tasting. The European Hare and the Blue Mountain Hare are especially popular in northern Europe.
Young hares do not need to be hung and can be eated fresh and roasted. Older hares of older than 2 years age should be hung and the meat made into casseroles, stews and pâtés. Their main use is in jugged hare and is Germany is used in a red wine casseroled called hasenpfeffer, while in France they make a dish called lièvre à la royale.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.