Heat half the olive oil in a heavy-bottomed pan. Dust the hare pieces in flour seasoned with salt and pepper, and then fry in the hot oil until evenly brown and well coloured. Remove from the pan and set aside. Pour the remaining oil into the pan, lower the heat, and soften the onion, carrot and celery until they start to caramelise, about 15 minutes.
Add the garlic and tomatoes and coo