Clean the hare meat, season with salt, pepper and clove powder and divide into bite-sized pieces. Cut smoked bacon into fine cubes and fry in a saucepan with very little butter until tender. Add hare meat and brown all over. Deglaze with beer, reduce slightly and add stock. Add cinnamon stick and simmer covered on lowest heat for 1 1/2 hours. Strain juice and remove cinnamon stick. Then in another saucepan melt about 2 tablespoons of butter and brown flour in it, stirring constantly. Gradually pour in the strained juice, boiling it down in between, until it becomes a creamy sauce. Simmer quietly for another 15 minutes. Add the rabbit meat, stir in the Powidl and refine with Bock beer brandy. Finally, season to taste.