Brush rabbit the drier seasons while grasses are used in the wetter seasons in relation to growth of annual vegetation. Use of habitat also probably is related to the breeding season. The brush rabbit is smaller than many of the other cottontails, and unlike most of them, the underside of its tail is grey rather than white (which may be why its common name does not include the word "cottontail"). The upperside of the brush rabbit's fur varies from light brown to gray in color, while the underside is usually always white. Adult rabbits measure anywhere from 10–14 inches long and rarely
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