European hare adaptions for high speed running in hares include wider nostrils and larger hearts. In comparison to the European rabbit, the hare has a proportionally smaller stomach and caecum. This hare is one of the largest of the lagomorphs. Its head and body length can range from with a tail length of . The body mass is typically between . The hare's elongated ears range from from the notch to tip. It also has long hind feet that have a length of between . The skull has nasal bones that are short, but broad and heavy. The supraorbital ridge has well-developed
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