Hare stew calls for the right wine pairing.
European Hare is all dark meat, while American domestic Hare is all white meat. The Germans call Hare Stew and Rabbit Stew Hasenpfeffer; the French call Hare Stew Civet de Lièvre and Rabbit Stew Civet de Lapin. Each chef has her or his special marinade. By the way, sometimes squirrel is substituted when hare is not available, especially in the American South.
In addition to the wines mentioned in our food pairing table you might consider an Italian Brunello di Montalcino. If you are going with a German recipe why not try a fine German wine such as a Riesling? If you are going with a French recipe why not try a fine French wine such as a Cabernet Franc from the Loire Valley?