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
Rabbit stew Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany. Rabbit stew is prepared using rabbit meat as a primary ingredient. Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices. The rabbit can be marinated in a liquid, such as red wine, prior to cooking. The blood of the hare or rabbit has historically been used in some preparations of hare stew and rabbit stew to thicken and enrich it, and this practice is sometimes used in contemporary preparations. A more recent example of this