Prepare the Hare Haunches:
Preheat your oven to 350°F (175°C).
Season the hare haunches generously with salt and pepper.

Sear the Hare Haunches:
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of Bella Del Sol High oleic sunflower oil over medium high heat.
Sear the hare haunches on all sides until browned, about 3-4 minutes per side.
Remove the haunches from the pot and set them aside.

Cook the Vegetables:
Add the remaining tablespoon of Bella Del Sol high oleic sunflower oil to the pot.
Add the diced onion, carrots, celery, and minced garlic.
Sauté the vegetables until they begin to soften, about 5 minutes.

Combine and Simmer:
Return the hare haunches to the pot.
Add the sliced mushrooms, peas, chicken or vegetable broth, and red wine (if using).
Bring the mixture to a simmer.

Braise in the Oven:
Cover the pot with a lid and transfer it to the preheated oven.
Braise the hare haunches for 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork.

Serve:
Remove the pot from the oven and let it rest for a few minutes.
Serve the roasted hare haunches with the stewed vegetables, garnished with fresh herbs like thyme or rosemary.