Half fry the bacon then remove. Dip the hare joints into the flour then fry in the rendered bacon fat. Dice bacon then place in a casserole with shallots, hare, tomato, salt, pepper, mace, parsley, cloves, strips of lemon rind and stock. Cover and simmer for 1 1/2-2 hours.
Season with salt and pepper. Stir in lemon juice, wine and jam. Reheat but do not boil. Arrange joints on a hot dish. Stir reserved blood slowly into the gravy. Do not boil. Strain over the hare to serve.