Brush rabbit the drier seasons while grasses are used in the wetter seasons in relation to growth of annual vegetation. Use of habitat also probably is related to the breeding season. The brush rabbit is smaller than many of the other cottontails, and unlike most of them, the underside of its tail is grey rather than white (which may be why its common name does not include the word "cottontail"). The upperside of the brush rabbit's fur varies from light brown to gray in color, while the underside is usually always white. Adult rabbits measure anywhere from 10–14 inches long and rarely
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