First sweat the onion, cooking gently in the butter and oil until soft. Pat dry the grated vegetables with a tea towel to absorb as much of the moisture as possible. In a small ovenproof dish, layer the vegetables alternatively with the grated cheese and a little thyme, seasoning each layer and finishing with cheese.
Take a thick-bottomed pan and heat a little oil. Flour and season the hare pieces and fry off with the bacon, gently to colour to a golden brown. Increase the heat after 3 to 4 minutes and add all of the root vegetables, the baby onions, garlic, juniper berries and herbs, stirring all of the time. Add the red wine and stock and cook on a low heat for around 1½ to 2 hours until tender. When cooked, lift out the meat and reduce the cooking liquor to a syrupy consistency. Check the seasoning and pour back over the meat.
Place the hare onto a warm plate with a wedge or stack of the pan haggerty served alongside.