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, able to fend for themselves soon after birth. By contrast, rabbits are altricial, being born blind and hairless. Classification The 33 species listed are: Genus Lepus Subgenus Macrotolagus Antelope jackrabbit, Lepus alleni Subgenus Poecilolagus Snowshoe hare, Lepus americanus Subgenus Lepus Arctic hare, Lepus arcticus Alaskan hare, Lepus othus Mountain hare, Lepus timidus Subgenus Proeulagus Black jackrabbit, Lepus insularis Desert hare, Lepus tibetanus Tolai hare, Lepus tolai Subgenus Eulagos Broom hare, Lepus castroviejoi Yunnan hare, Lepus comus Korean hare, Lepus coreanus European hare, Lepus europaeus Manchurian hare, Lepus mandshuricus Ethiopian highland hare, Lepus starcki Subgenus Sabanalagus Ethiopian hare, Lepus fagani African savanna hare, Lepus victoriae Subgenus Indolagus Hainan hare, Lepus hainanus Indian hare, Lepus nigricollis Burmese hare, Lepus peguensis Subgenus Sinolagus Chinese hare, Lepus sinensis Subgenus Tarimolagus Yarkand hare, Lepus yarkandensis Incertae sedis Tamaulipas jackrabbit, Lepus altamirae Japanese hare, Lepus brachyurus Black-tailed jackrabbit, Lepus californicus White-sided jackrabbit, Lepus callotis Cape hare, Lepus capensis Corsican hare, Lepus corsicanus Tehuantepec jackrabbit, Lepus flavigularis Granada hare, Lepus granatensis Abyssinian hare, Lepus habessinicus Woolly hare, Lepus oiostolus Scrub hare, Lepus saxatilis White-tailed jackrabbit, Lepus townsendii Food Meat 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 parted for breading and frying. (also spelled ) is a traditional German stew made from marinated rabbit or hare. here means not only the obvious spicing with pepper and other spices, but also means a dish in which the animal's blood is used as a thickening agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe. ()—hare stew with pearl onions, vinegar, red wine, and cinnamon—is a much-prized dish enjoyed in Greece and Cyprus