Ethiopian hare hare is similar to the Ethiopian hare, but it has soft dorsal pelage, longer ears, and a longer tail. The Ethiopian highland hare ("Lepus starcki") is also a similar species, but it has longer ears, a longer tail, and its grooves of the principal upper incisor teeth are not filled with cement. The cape hare is also similar to the Ethiopian hare, but has longer ears, grizzled-greyish pelage, and brownish pink nuchal patch. The Ethiopian hare is endemic to Africa, and is found in the Afromontane Biozone of Ethiopia, and in the borders of the Sudanian Savanna Biozone; it also
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