Roast rabbits
Description
Game meat entered Russian cuisine relatively late, around the 18th century, as hare meat had previously been forbidden in Russia as "unclean" and unfit for consumption. Since then, hares have become a centerpiece of festive tables. Hare meat was primarily used for roasting. After slaughter, the skinned hare was hung in its fur for up to three weeks, then soaked in kvass or vinegar infused with herbs. The best hare meat was considered to be from the brown hare (jackrabbit), with the white hare ranking second. Hare was traditionally served with lingonberry or cranberry kvass. Preparation: Wash and dry the hare carcass. Cut the hare into 6–8 pieces. Slice the onion, carrot, and celery into large chunks. Press the garlic. Finely chop the rosemary, oregano, and thyme. Preheat the oven to 170°C (340°F). Dredge the hare pieces in flour, shaking off the excess. Season with salt and pepper to taste. Heat olive oil in a large skillet and sear the hare pieces on the stovetop until golden brown, about 4 minutes per side. If the meat doesn't all fit in the skillet, sear it in batches. Transfer the meat to a plate. Add the onion, carrot, celery, and garlic to the skillet and sauté for 4 minutes, stirring occasionally. Add water and beef broth, along with the herbs, salt, pepper, and hare pieces. Bring to a boil, cover with a lid, and place in the oven. Roast for 40 minutes. If cooking hare legs, roast for 1 hour. Serve the hare with the vegetables alongside boiled rice, spaghetti, or polenta.