Ethiopian hare hare is similar to the Ethiopian hare, but it has soft dorsal pelage, longer ears, and a longer tail. The Ethiopian highland hare ("Lepus starcki") is also a similar species, but it has longer ears, a longer tail, and its grooves of the principal upper incisor teeth are not filled with cement. The cape hare is also similar to the Ethiopian hare, but has longer ears, grizzled-greyish pelage, and brownish pink nuchal patch. The Ethiopian hare is endemic to Africa, and is found in the Afromontane Biozone of Ethiopia, and in the borders of the Sudanian Savanna Biozone; it also
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