Hare

Yes. Meat is a common choking hazard and because hare meat is very lean, it can become tough and chewy depending on how it is cooked. To reduce the risk, slow cook or braise the meat in liquid in order to cook it thoroughly without drying it out, then cut the meat in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Hare is not a common food allergen. Do note, however, that certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as hare, is consumed. Alpha gal allergy is more prevalent in the southeastern United States, but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands. Some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals. That said, there is evidence that some patients with alpha gal allergy may be able tolerate very lean meats, such as hare, as the allergen tends to be concentrated in mammalian fat.

As you would when introducing any new food to a baby, start by serving a small quantity during the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. While information for hare is limited, it is nutritionally similar to rabbit, which is an excellent source of protein and iron, as well as omega-3 fatty acids, zinc, choline, and vitamins B6 and B12. These nutrients work together to prevent anemia, develop a thriving nervous system, and nurture olfactory senses such as taste and smell perception.

In general, avoid cured hare, hare jerky, or hare products that have been smoked or glazed until after the first birthday due to high sodium and nitrate levels. That said, as long as the dish doesn’t contain honey (a high-risk food for infant botulism), it’s okay to offer a small taste on occasion. Just be sure to thoroughly cook hare to a minimum internal temperature of 160 F (71 C) to eliminate any harmful bacteria.

★Tip: Cook hare with heart-healthy oils like avocado oil or olive oil and use rich sauces when serving hare to babies. Hare meat is low in fat, and babies need plenty of fat to grow.

Yes, as long as the meat has been thoroughly cooked to a minimum internal temperature of 160 F (71 C) to eliminate any harmful bacteria and the cooked meat has been cut into age-appropriate sizes. You may have heard of “rabbit starvation” or “protein poisoning,” an illness caused by an individual eating only hare or rabbit and thereby lacking fat and other important nutrients. Rest assured that this condition is extremely rare and has not been reported in modern day. Simply eating hare or rabbit meat as part of a balanced diet would not cause this.

Yes. Wild hare is safe for babies and toddlers as long as the meat is thoroughly cooked (to a minimum internal temperature of 160 F (71 C) to reduce the risk of foodborne illness. If hunting hare or obtaining hunted hare from others, ensure that it has been hunted, processed, inspected, and cooked with impeccable care. If in slightest doubt of the hare meat quality, do not serve it to baby.

No. In general, hare is rich in protein and lacks fiber, qualities that typically slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.