Dietary biology of the golden eagle cover. Many hunts in Scotland of mountain hare involve a somewhat lengthy tail chase. If the golden eagle is able to intercept a rabbit or hare far out in the open, a twisting and turning tail chase frequently occurs but the odds of survival for the prey are smaller the farther they are from coverage. On occasion, breeding pairs have been observed hunting jackrabbits together, where one will stoop on a gathering of them while the other waits out of sight and assaults one of the jackrabbits being made to run. After the leporids, the next most significant group in
Rabbit stew Rabbit stew Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as "Coniglio All' Ischitana" on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in "The Forme of Cury" during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, and is also a part of the cuisine of the