Brooklyn Museum - California Hare - John J. Audubon
Hares and jackrabbits are leporids belonging to the genusLepus. Hares are classified into the same family as rabbits and are of similar size, form, and diet as rabbits. They are generally herbivorous, long-eared, and fast runners, and typically live solitarily or in pairs. Hare species are native to Africa, Eurasia, North America, and the Japanese archipelago.
Four species with "hare" in their common names are not considered true hares: the hispid hare (Caprolagus hispidus), and three species known as red rock hares (Pronolagus spp.). Meanwhile, jackrabbits are hares rather than rabbits.
A hare less than one year old is called a leveret. The collective noun for a group of hares is a "drove".
Hares are swift animals: The European brown hare (Lepus europaeus) can run up to 56 km/h (35 mph). The five species of jackrabbit found in central and western North America are able to run at 64 km/h (40 mph), and can leap up to 3m (ten feet) at a time.
Normally a shy animal, the European brown hare changes its behavior in spring, when hares can be seen in daytime chasing one another; this appears to be competition between males to attain dominance (and hence more access to breeding females). During this spring frenzy, hares can be seen "boxing"; one hare striking another with its paws (probably the origin of the term "mad as a March hare"). For a long time, this had been thought to be intermale competition, but closer observation has revealed it is usually a female hitting a male to prevent copulation.
Hares do not bear their young below ground in a burrow as do other leporids, but rather in a shallow depression or flattened nest of grass called a form. Young hares are adapted to the lack of physical protection, relative to that afforded by a burrow, by being born fully furred and with eyes open. They are hence precocial, and are able to fend for themselves soon after birth. By contrast, the related rabbits and cottontail rabbits are altricial, having young that are born blind and hairless.
All rabbits (except the cottontail rabbits) live underground in burrows or warrens, while hares (and cottontail rabbits) live in simple nests above the ground, and usually do not live in groups. Hares are generally larger than rabbits, with longer ears, and have black markings on their fur. Hares have not been domesticated, while rabbits are kept as house pets. The domestic pet known as the "Belgian hare" is a rabbit that has been selectively bred to resemble a hare.
The hare's diet is similar to the rabbit's. They are both in the order Lagomorpha.
Hares have jointed, or kinetic, skulls, unique among mammals.
Hares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. In rural areas of North America and particularly in pioneer times, they were a common source of meat. Because of their extremely low fat content, they are a poor choice as a survival food.
Hares can be prepared in the same manner as rabbits—commonly roasted or taken apart for breading and frying.
Hasenpfeffer (also spelled Hasenfeffer) is a traditional Germanstew made from marinated rabbit or hare. Pfeffer is not only the name of a spice, but also of a dish where the animal's blood is used as a gelling agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe.
Lagos Stifado (Λαγός στιφάδο) hare stew with pearl onions, vinegar, red wine and cinnamon is a much prized dish enjoyed in Greece and Cyprus and communities in the diaspora particularly in Australia where the hare is hunted as a feral pest.
Jugged hare (known as civet de lièvre in France), is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port wine.
Jugged hare is described in the influential 18th century cookbook, The Art of Cookery by Hannah Glasse, with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there...." The recipe goes on to describe cooking the pieces of hare in water in a jug set within a bath of boiling water to cook for three hours. Beginning in the 19th century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare," as in this citation. This attribution is apocryphal.
Having a freshly caught (or shot) hare enables one to obtain its blood. A freshly killed hare is prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare (since the hare itself is usually hung for a week or more) is to mix it with red wine vinegar to prevent it coagulating, and then to store it in a freezer.
Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare. Merle and Reitch have this to say about jugged hare, for example:
The best part of the hare, when roasted, is the loin and the thick part of the hind leg; the other parts are only fit for stewing, hashing, or jugging. It is usual to roast a hare first, and to stew or jug the portion which is not eaten the first day. [...]
To Jug A Hare. This mode of cooking a hare is very desirable when there is any doubt as to its age, as an old hare, which would be otherwise uneatable, may be made into an agreeable dish. [...]
In 2006, a survey of 2021 people for the television channel UKTV Food found only 1.6% of the people under 25 recognized jugged hare by name. Seven of 10 stated they would refuse to eat jugged hare if it were served at the house of a friend or a relative.
In England, a now rarely served dish is potted hare. The hare meat is cooked, then covered in at least one inch (preferably more) of butter. The butter is a preservative (excludes air); the dish can be stored for up to several months. It is served cold, often on bread or as an appetizer.
"How to allure the Hare": Facsimile of a miniature in the manuscript of Phoebus (15th century)
The hare in African folk tales is a trickster; some of the stories about the hare were retold among African slaves in America, and are the basis of the Brer Rabbit stories. The hare appears in English folklore in the saying "as mad as a March hare" and in the legend of the White Hare that alternatively tells of a witch who takes the form of a white hare and goes out looking for prey at night or of the spirit of a broken-hearted maiden who cannot rest and who haunts her unfaithful lover. In Irish folklore, the hare is often associated with Sidh (Fairy) or other pagan elements. In these stories, characters who harm hares often suffer dreadful consequences.
One of Aesop's fables tells the story of The Tortoise and the Hare. The hare was regarded as an animal sacred to Aphrodite and Eros because of its high libido. Live hares were often presented as a gift of love.
In June 2014, the Pushkin House (the Institute of Russian Literature of the Russian Academy of Science) will host the international conference, "The Philosophy of the Hare: Unexpected perspectives in the research in the humanities". Papers on various aspects of hares and rabbits in the world cultures will be presented. The conference's organizers came up with its idea and name as a retort to an earlier claim by the Russia's Minister of Culture Vladimir Medinsky that humanities scholars were wasting government money conducting research on incomprehensible topics with names such as the "Philosophy of the Hare".
A study in 2004 followed the history and migration of a symbolic image of three hares with conjoined ears. In this image, three hares are seen chasing each other in a circle with their heads near its centre. While each of the animals appears to have two ears, only three ears are depicted. The ears form a triangle at the centre of the circle and each is shared by two of the hares. The image has been traced from Christian churches in the English county of Devon right back along the Silk Road to China, via western and eastern Europe and the Middle East. Before its appearance in China, it was possibly first depicted in the Middle East before being reimported centuries later. Its use is associated with Christian, Jewish, Islamic and Buddhist sites stretching back to about AD 600.
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