Belgian Hare hind quarters. Their head is long and their tail straight and carried in line with the backbone. The fore feet of a Belgian Hare are usually long and fine-boned and perfectly straight, while their hind feet long are fine and flat. They are believed to be the only breed of domestic rabbit featuring a deep red, rich chestnut color of the Belgian Hare, together with black ticking of a wavy or blotchy appearance and an extended down the sides. In the USA, Rufus Red coloration is the only variety recognized. The BRC now recognizes both Black and Tan (called the
Rabbit stew rabbit that has been cut at the joints in a process called jugging. The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish. Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices. Wine, such as Port, and juniper berries are used in jugged hare. Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain. Jugged hare is included in early editions of the book "The Art of Cookery made Plain and Easy". The