A staple on the Broken Spanish menu is the rabbit mixiote with nopales, bacon, and cherry tomato. This chili-inflected stew is a flavor bomb in the truest sense, as the whole thing is wrapped in a cellophane bag that releases lovely aromas when unwrapped.

In her review of Love & Salt, Besha Rodell describes the rabbit porchetta as “disturbingly delicious.” The meat is filled with rabbit sausage and rolled together with prosciutto and Swiss chard. The rabbit-stuffed rabbit is served over black rice and faro, and is now offered as a half to feed a table of two.

Tom Colicchio’s Craft adds a speck-wrapped rabbit loin stuffed with housemade rabbit fennel sausage to the spring menu. The rabbit-stuffed rabbit dish is finished with sherry sauce.

In true Scratch Bar form, Top Chef alum Phillip Frankland Lee prepares an inventive take on rabbit, first grilling the loins before adorning it with smoked Granny Smith apple purée, roasted baby carrots, and pickled mustard seeds. The dish is finished with frozen black truffle butter that is shaved over the hot dish to melt in front of the diner.

Recently opened Bacari Glendale offers torn pappardelle with braised rabbit ragu to pair with its approachable wine list.

Church & State offers a traditional French take on rabbit, braising the meat before serving it with carrots, fingerling potatoes, fava beans, and spring onions.

Chef Neal Fraser adorns pillowy gnocchi with braised rabbit, chantrelles, pine nuts, brussels sprouts, and thyme.

This temple to animal carnage offers a nice counterpoint to some of the heavier options that bless Animal’s menu (shout out to the foie gras loco moco!) that comes by way of the rabbit larb. The healthiest protein-driven dish on the menu is cooked with no fat at all, but is pungently flavored with minutina, herbs, Thai chili, and crispy shallot.

This German sausage house keeps it simple with a country-style sausage that blends rabbit with Berkshire heritage pork. The sausage is subtly flavored with shavings of carrots and leeks, and is one of the most delicate options on the menu.

White rabbit is cooked into a ragu that adorns trofie pasta for a decadent dishes that warms your soul.