Hare loin fillet
Härfilé
55°CRest 3 min
Pull temperature for medium rare
A small, delicate cut. Minutes over direct heat.
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Safe minimum 63°CUSDA · freeze wild game before serving rare
On the grill
The loin is the tenderest part of a hare and cooks in just a few minutes over direct heat. Treat it like a small venison fillet, not a roasting joint.
Freeze it at −18 °C for at least three days before serving it rare, the standard precaution for any wild game.