Pat the hare pieces completely dry with paper towels and season generously with salt and black pepper on all sides. Allow to sit at room temperature for 15 minutes.

In a large Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the hare pieces until deeply golden brown on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.

Reduce heat to medium and add the remaining butter to the pot. Add the sliced shallots and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.

Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn.

Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and develop deeper flavor.

Pour in the kriek ale, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.

Add the bay leaves, thyme, and a pinch of nutmeg. Return the seared hare pieces and any accumulated juices to the pot.

The liquid should come about halfway up the meat. Cover the pot with a tight-fitting lid and reduce heat to low.

Braise gently for 2 to 2.5 hours, turning the hare pieces every 45 minutes, until the meat is fork-tender and nearly falling off the bone.

Remove the hare pieces to a serving platter and tent with foil to keep warm.

Increase heat to medium-high and simmer the sauce uncovered for 10-15 minutes until reduced and thickened to coat the back of a spoon.

Taste and adjust seasoning with salt and pepper. Remove bay leaves.

Pour the glossy sauce over the hare pieces and garnish with fresh parsley before serving immediately.