1. Preheat oven to 180°C (350°F).
2. In a large ovenproof skillet with a lid, sauté pancetta over medium-high heat for 3 minutes. Add pieces of hare and sear for 2 minutes per side, or until nicely golden. Remove hare and pancetta from skillet and reserve. 
3. Cook pearl onions, fennel quarters, and carrots in the same skillet for about 5 minutes, or until vegetables are lightly browned. 
4. Add chicken bouillon, mustard, and reserved hare and pancetta mixture to pan, and season with salt and pepper to taste. Stir well and cover. Cook in the oven for about 2 hours, or until vegetables are tender and the meat flakes easily with a fork. Baste meat regularly with bouillon during cooking to prevent it from drying out.
5. Serve hare and vegetables on a bed of fresh pasta with bouillon spooned over top. Sprinkle with fennel or dill. 

*Chef’s secret: The best method for peeling pearl onions is to plunge them into a pan of boiling water for 30 seconds, drain, and then cool under cold running water. Using a paring knife, cut off ends and peel. Easy as anything!