A larger relative of the rabbit, the hare can weigh as much as 12 to 14 pounds, compared to a rabbit at about 5 pounds. Whether wild or domesticated, hares have a darker flesh and earthier flavor than rabbits. Wild hare, also called jackrabbit and snowshoe rabbit, generally needs marinating to tenderize it before cooking. Younger animals (1 year or less) can usually be roasted, whereas older animals are best cooked with moist-heat methods such as stewing or braising. One of the most famous dishes made with this animal is jugged hare. Although plentiful in the United States, hare isn't as popular here as in European countries.