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
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