Hares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. They are a common source of protein worldwide. Because of their extremely low fat content, they are a poor choice as a survival food.

Hares can be prepared in the same manner as rabbits—commonly roasted or parted for breading and frying.

Hasenpfeffer (also spelled Hasenfeffer) is a traditional German stew made from marinated rabbit or hare, seasoned with black pepper (German Pfeffer) and other spices. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe.

Lagos stifado (Λαγός στιφάδο)—hare stew with pearl onions, vinegar, red wine, and cinnamon—is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora.

The hare (and in recent times, the rabbit) is a staple of Maltese cuisine. The dish was presented to the island's Grandmasters of the Sovereign Military Order of Malta, as well as Renaissance Inquisitors resident on the island, several of whom went on to become pope.

According to Jewish tradition, the hare is among mammals deemed not kosher, and therefore not eaten by observant Jews. Muslims deem coney meat (rabbit, pika, hyrax) to be halal, and in Egypt, hare and rabbit are popular meats for mulukhiyah (jute leaf soup), especially in Cairo.
The blood of a freshly killed hare can be collected for consumption in a stew or casserole in a cooking process known as jugging. First the entrails are removed from the hare carcass before it is hung in a larder by its hind legs, which causes blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare (since the hare is usually hung for a week or more) is to mix it with red wine vinegar to prevent coagulation, and then to store it in a freezer.

Jugged hare, known as civet de lièvre in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the end of the cooking process) and port wine.

Jugged hare is described in an influential 18th-century English cookbook, The Art of Cookery by Hannah Glasse, with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there ..." The recipe goes on to describe cooki…

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