Water deer small deer farms in the southeastern United States have successfully bred water deer. The water deer has narrow pectoral and pelvic girdles, long legs, and a long neck. The powerful hind legs are longer than the front legs, so that the haunches are carried higher than the shoulders. They run with rabbit-like jumps. In the groin of each leg is an inguinal gland used for scent marking; this deer is the only member of the Cervidae to possess such glands. The short tail is no more than 5–10 cm / 1.9–3.8 in. in length and is almost invisible, except when
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