Preheat the oven to 220ºC/425ºF/Gas 7.  Toast the peppercorns and juniper berries in a dry frying pan over a high heat for about 3 minutes, shaking often, until a strong spicy aroma emerges.  Tip them into an electric grinder (or pestle and mortar) and grind until coarsely ground.  Brush the Hare with 1 tbsp oil and press in the spices, leave to infuse somewhere cool for an hour.

To cook the meat, heat the remaining oil in a large frying pan and, once hot, add the Hare and cook for a couple of minutes until brown all over . Season the Hare with the sea salt as they brown, transfer to a small baking sheet and place in the preheated oven for no longer than 4 minutes. Remove to a carving board, cover with foil and rest somewhere warm for 8 to 10 minutes before slicing.

Serve with braised red cabbage and sautéed potatoes.