The part of the hare fitted for roast is the hind quarters, but the

April 29, 2008 | By Good Cooking In Uncategorized |

limbs of this game are covered with little skins that must be carefully
removed, before cooking, without cutting the muscles
The part of the hare fitted for roast is the hind quarters, but the
limbs of this game are covered with little skins that must be carefully
removed, before cooking, without cutting the muscles.

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