Japanese hare Japanese hare The Japanese hare ("Lepus brachyurus") is a species of hare native to Japan. Coenraad Jacob Temminck described the Japanese hare in 1845. The species name is derived from the Ancient Greek "brachys" "short" and "ouros" "tail". The four subspecies of this hare are: The Japanese hare is reddish-brown, with a body length that ranges from , and a body weight of . Its tail grows to lengths of . Its front legs can be from long and the back legs from long. The ears grow to be long, and the tail long. In areas of northern Japan, 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