Dietary biology of the golden eagle cover. Many hunts in Scotland of mountain hare involve a somewhat lengthy tail chase. If the golden eagle is able to intercept a rabbit or hare far out in the open, a twisting and turning tail chase frequently occurs but the odds of survival for the prey are smaller the farther they are from coverage. On occasion, breeding pairs have been observed hunting jackrabbits together, where one will stoop on a gathering of them while the other waits out of sight and assaults one of the jackrabbits being made to run. After the leporids, the next most significant group in
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