From New Zealand...
I NEVER hang hares and I ALWAYS remove the stomach, intestines, bladder, pretty well right away after the hare is shot and I head shoot or neck shoot my hares.
Simple recipe. In the evening, in a bowl place the meat (know your meat, i.e. back steaks, rump, hind leg, etc). You don't need to add salt. You can use Garlic & Herb Salt. Always sprinke pepper. Mix. Add thyme and sage - not too much. You can also use cut up rosemary leaves which is really good to do. Mix. If you like you can pour over 1/2 Tablespoon of Rich Ruby Port. Mix. Cover with saucer plate and leave overnight in fridge. Before cooking add chilli flakes - not too much - if you are me. Fry on middle heat. You don't have to cook all the meat as you take what you want and put the rest back in the refridgerator to age. Tenderness depends on how you shot your hare! And also the age of your hare.
Vegetables go in first before the hare meat.
Potatoes or cut up kumara go in first and meat doesn't go in until those are browned both sides (seasoned with pepper or tumeric or cumin). Some red chilli slices and red capsicum slices go in when one side of potatoes or kumara browned. Use olive oil and that burns off (vapourises) eventually or use Avocado Oil (nice). Cut a tomato or two in halves and salt & pepper the halves and these go in when the meat is half cooked. Use a lid over the pan! The pan stops the hare meat drying out and the tomatoes add water which turns to steam to help moisturise and tenderise the meat!
Drink with whatever you want.
Hare for me is up there with Wildebeest and Thompson's Gazelle as my most favourite red meat or bascially my most favourite mammal meat. No wonder Cheetahs hunt them down.