Chop the hare meat and place it in a mixing bowl with the shallot, onion, carrots, 1 bay leaf, the sage, thyme, wine and oil. Mix well, cover, and refrigerate for between 12-24 hours. Drain away the marinade and reserve it. Preheat the oven to 400F. Chop the hare very fine with the ham and lard. Season with Quatre Epices, salt and pepper. Stir in the breadcrumbs, vinegar, and 1/2 cup of the marinade. Mix well. Fill a terrine with the meat mixture. Lay the bacon on top and place the bay leaves on the bacon. Cover the terrine and place in a roasting pan with 1 inch of boiling water. Bake for 30 minutes per lb. In a medium saucepan simmer the remaining marinade with the reserved hare bones. Strain. Boil until reduced to 1 cup of liquid. Stir in the gelatin. Remove the terrine from the oven and make several holes in it with a trussing needle. Pour the gelatin mixture into the terrine. Refrigerate for 48 hours before serving.
