Combine the marinade ingredients together in a large bowl. Add the joints of hare, turning them in the marinade. Cover and refrigerate for 24-48 hours, turning the meat in the marinade several times.
Fry the lardons of pancetta until golden in a frying pan. Remove them to a casserole. Add the chopped onion and cook until it begins to colour, remove to the casserole. Drain the pieces of