Do not marinate hare. Rub it with a damp cloth and put it on a spit. Season the hare inside and out with salt, freshly ground black pepper, powdered thyme and rosemary, to taste; then coat it generously with Dijon mustard. Sprinkle with a little olive oil and roast it on the spit for 35 to 45 minutes, or until the hare is tender but the flesh is still rose-coloured. Make sure there is a pan under hare to catch juices as it cooks.
Serve the hare with sauce and a rice pilaff.
Simmer finely chopped shallot in pan juices until soft; add wine vinegar, and scrape all crusty bits from the sides of the pan. Then add sour cream and crushed juniper berries, and reduce the sauce to a third of the original quantity. Strain.