European hare adaptions for high speed running in hares include wider nostrils and larger hearts. In comparison to the European rabbit, the hare has a proportionally smaller stomach and caecum. This hare is one of the largest of the lagomorphs. Its head and body length can range from with a tail length of . The body mass is typically between . The hare's elongated ears range from from the notch to tip. It also has long hind feet that have a length of between . The skull has nasal bones that are short, but broad and heavy. The supraorbital ridge has well-developed
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