For the Spanish, rabbits belong in the pot and not a hutch (see earlier recipes). The hare is for hunting, and not for admiring as it runs through fields.
Sooner, rather than later, it will be served up as a family meal. Here´s a recipe for those who have no objection to eating hare.
half a hare with liver
rice, 200 grams medium grain
pork ribs, cut into pieces, 300 grams
mushrooms, wild 200 grams
morcilla sausages, 2
Cut the hare into sections and quarter the pigeon. Heat two thirds of the olive oil in a pot and brown the pieces of hare and pigeon and the pork ribs until golden. Season with salt and pepper. Lift out the pieces of meat and set aside. Fry the mushrooms briefly in the oil and set aside. Cook the onion and garlic in the frying oil until translucent, add the tomatoes and cook briefly. Now return the meat to the pot and pour on a generous three pints of water. Heat, cover and simmer for 20 minutes. Add the beans and the rice and cook for a further 20 minutes. The rice should remain moist, so add more water if needed. Halfway through the cooking time, add the mushrooms and slices of sausage. Meanwhile, fry the liver in the remaining oil. Pound the cooked liver in a mortar and pestle with the oil and the parsley. Sir this mixture into the ingredients in the pot. 5 minutes before the end of the cooking time. Season with salt and pepper before serving.