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
Hare meat. Because of their extremely low fat content, they are a poor choice as a survival food. Hares can be prepared in the same manner as rabbits — commonly roasted or parted for breading and frying. "Hasenpfeffer" (also spelled "Hasenfeffer") is a traditional German stew made from marinated rabbit or hare. "Pfeffer" here means not only the obvious spicing with pepper and other spices, but also means a dish in which the animal's blood is used as a thickening agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe. Lagos Stifado