In France the râble or back of the hare, is considered a choice piece, and there are many excellent recipes for cooking it, one of the best being with cream. In the North of France, sour cream is often used.
Put the back of hare in a terrine with the oil, wine, onion, shallots, herbs, salt and pepper and let it stand for a few hours in a cool place, basting occasionally with the marinade. Then put the onion and shallots in a meat tin, place the hare over it and cook in a quick oven. When done, remove all the vegetables, add the cream to the sauce and stir it in well. Put the hare on a hot dish, and strain the sauce over it, adding the lemon juice.