Though often used synonymously, the hare is actually the larger relative of the rabbit. Hares (usually about 12-14 pounds) often weigh double a typical rabbit (5 pounds).
Wild hare have a darker flesh and earthier flavor than rabbits and they generally need to be marinated before cooking, in order to tenderize the meat. Younger hares can usually be roasted but older animals (over a year old) should be either braised or stewed, using moist heat to make the meat tender.
In this recipe the rich gaminess of the wild hare is complimented by the delicate bitter of the cocoa that is in the chestnut pasta.
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