Japanese hare Japanese hare The Japanese hare ("Lepus brachyurus") is a species of hare native to Japan. Coenraad Jacob Temminck described the Japanese hare in 1845. The species name is derived from the Ancient Greek "brachys" "short" and "ouros" "tail". The four subspecies of this hare are: The Japanese hare is reddish-brown, with a body length that ranges from , and a body weight of . Its tail grows to lengths of . Its front legs can be from long and the back legs from long. The ears grow to be long, and the tail long. In areas of northern Japan, the
Rabbit stew wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil. "Fenkata" is a traditional Maltese communal meal and feast prepared using rabbit in various dishes, and may include "stuffat tal-fenek", a rabbit stew, served atop spaghetti. Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient. Some preparation variations exist, but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew. It is typically a very flavorful and delicious stew. Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or