Mountain hare lives at elevations from 700 to 3800 m, depending on biographic region and season. The mountain hare is a large species, though it is slightly smaller than the European hare. It grows to a length of , with a tail of , and a mass of , females being slightly heavier than males. In summer, for all populations of mountain hares, the coat is various shades of brown. In preparation for winter most populations moult into a white (or largely white) pelage. The tail remains completely white all year round, distinguishing the mountain hare from the European hare ("Lepus europaeus"),
Rabbit stew Rabbit stew Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as "Coniglio All' Ischitana" on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in "The Forme of Cury" during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, and is also a part of the cuisine of the