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Thinking about cooking up a hare ragu with one of the hares that have been sitting in my fridge since Friday. The recipe
I have calls for overnight marinading in wine and herbs I dont yet have so if all goes to plan I might be cooking it up on Thursday. In the meantime I'm at that compare recipes stage so keen to hear if anyone has a favourite

Google "hazenpeper" and then use google translate.

Tip for young players, soak overnight in brine.
Takes the blood and worst or heaviest of the game flavor out of it.
Still tastes like hare but much like goose it tames the strong game flavor.

Cheers,
I've never tried brine, good to know, I'll have a try
Does it also work on venison ?

Yep any game meat it works good with.

You can also soak in buttermilk but I'd rather wine than either

Try quartering and marinating overnight in red wine, olive oil, garlic and rosemary.

Next day then apply you favourite rage mix and go from there. That marinate seems to really work with the hare or venison.

My biggest recommendation is don't try juged hare, my pop liked that as a stew but it was gut churning more then gamey to me.
I do recommend making Spaghetti Bolognese out of hare, you can get away with less herbs and get more flavor like that.