Instructions: Sprinkle serving size pieces with salt, pepper, and paprika.

In a separate container, mix red wine, cream of mushroom soup, sour cream, Worcestershire sauce, and minced onion.

Put the hare in a crockpot or Dutch oven and pour the sauce over it. Cook all day at low heat.

Comments: Snowshoe and tundra hare are delicious if properly and promptly prepared - a process that begins in the field. Always wear gloves to gut and skin hares. If you plan to freeze the meat, dry the pieces before wrapping. Use a double layer of wrapping or two heavy-duty freezer bags to prevent punctures from bone ends, which can lead to freezer-burned meat.

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