There's loads, Magoo, and it will also depend on what herbs you personally like.
One of my personal favourites, after gutting, skinning, then wash the carcass a couple of times in cold water, I'll knock a marinade together of mixed herbs, thyme, bay leaf, garlic and black pepper, then soak carcass in a bottle of red wine for at least 8 hours.
Put hare in marinade overnight, then in the slow cooker for a few hours. Beautiful. As I said though, there's a few different ones you could try. ?