> wrote:

> A recipe calls for "front quarters of a hare". I can get a whole hare
> in a local deli meat market, but I don't know what parts of the hare
> the recipe wants. Is it just a neck and brest (first quarters of
> hare's body, right ?), or the culinary phrase "front quarters of a
> hare" means something else ? Please help.
> Thank you.

That part is also called "forequarters". Here is an informative site.
The meat is that of a rabbit, but its butchering applies equally well to
a ha

<http://www.alcoholian.com/?p=2082>

Victor