Mix
together the wine, oil, garlic, bay leaf and salt
and pepper in a shallow dish.
Add the hare and leave
to marinate overnight.
Drain the hare, reserving the marinade, and pat dry
with kitchen paper.
Melt the butter in a flameproof
casserole. Add the hare cubes and brown on all
sides. Stir in the reserved marinade, carrots and
stock and bring to the boil.
Cover and cook in a
preheated oven, 180°C
(350°F), Gas Mark 4, for 2 hours.
Meanwhile, blanch the onions in boiling water for 5
minutes, then drain and peel, when cool enough to
handle.
Remove the casserole from the oven, add the onions
and mushrooms and stir well.
Cook, uncovered, for a
further 30 minutes, or until the hare is tender.
Discard the bay leaf before serving.