BAW... I never tried this recipe with hare because the only hares we have here are snowshoe hares and I've only ever killed a half dozen of them..However it is my favorite way to fix our local cottontail rabbits..In fact I cooked a couple up this way the other day and will be having some of the leftovers for my lunch at work today..

Skin the rabbit and cut in pieces...I discard the rib cage and end up with 4 legs and the back , with the back cut in 2-3 pieces...

Mix about a cup of flour with some salt, black pepper, and commercial poultry seasoning ( other herbs such as rosemary, thyme or marjoram may be substituted for the poultry seasoning)...Place the flour mixture in a bag...Drop rabbit pieces in the bag and shake until they are coated with the seasoned flour..

Brown pieces well in a skillet in olive oil with a little butter mixed in..

Place browned pieces in a baking dish... Add about an inch of dry white wine to the dish..Slice up 2 or three medium onions on top of the rabbit... Cover with foil and bake in a medium oven about two hours or until tender...With a tough old hare this might take longer and you may have to add some more liquid.. Remove foil and allow the rabbit to brown and excess liquid to evaporate...The end result should be brown and crusty on top but tender and moist inside...

I have substituted beer for wine in this recipe with good results... It is also an excellent recipe for squirrel..