Season the legs with salt and pepper then roll in flour, keeping any excess. Heat up a casserole pot on a medium heat then add the oil. When hot then place in the legs and seal all over until golden, turning on all sides. This should not take more than five minutes, then turn the pan down low and remove the legs. Add the butter then add the carrot, bacon, thyme, anise, garlic, pepper, fennel, and salt then cook this till golden and roasted on a medium heat for five minutes.
Then add the celery, onion, and shallot and cook for another five minutes till it is all nicely coloured. Then add any remaining flour, cook for a minute then add the red wine, reduce this by half then add the port and chicken stock.
Bring this to a simmer then skim off any scum, place this off the stove to cool and add the hare legs. These will marinate in the stock for a day and then cover with a lid and place into the oven for 2 – 2,5 hours. When ready, serve with some braised onions and chouxcroute.