Gallery: This Easter, Eat Rabbit: 9 Rabbit Dishes We Love in New York

Polpettine at Maialino (Happy Hour Menu)

These meatballs are made from rabbit belly and spiced with rosemary. They're deep fried to order and finished in the sauce, which is the reduced braising liquid from the rabbit on the dinner menu.

These meatballs aren't always on the menu nowadays, but be sure to ask about the roasted rabbit special. A whole can be shared, and soon half rabbits will be available for single diners.

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Rabbit with Smoked Pancetta at Perla

More or less a whole rabbit without all the bones. Perla executive chef Michael Toscano de-bones a rabbit, wraps it around itself, and tightens it with strips of lightly smoked pancetta. A slightly spicy vinaigrette tangles with toasty fregola, adding acidity to the meat.

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Spicy Diced Rabbit at Cafe China

Despite a minefield of tiny pointy bones, the rewards—juicy nuggets of rabbit with a hot and smoky chili vinaigrette—are well worth the effort.

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Rabbit Confit at Buvette

Tender and chunky, rich with duck fat, but lighter in texture and flavor, it's the kind of stuff that goes down easily. So much so that it's only when you glance down at the cute little pot it's served in that you realize you've just finished the whole thing without sharing.

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Fried Rabbit at Il Buco

Crisp and juicy, it's a little leaner and more delicate than fried chicken, with a salty, pepper-flecked crust drizzled and a touch of sweet honey and lemon juice.

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Ma La Tu Din at Roosevelt Food Court's Chengdu Wei

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Rabbit Gnocchi at Le Barricou

Soft gnocchi swim in a rabbit stew you'll relish eating with a spoon. The rabbit gets braised and shredded, rendered quite similar in appearance to pulled pork, albeit with a gamier taste. It's a bowl of homey warmth.

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Cha Xiong Tu (Tea-Smoked Rabbit) at Tian Jin Restaurant

The meat itself is tender, smoky, and redolent of star anise among other things. It’s also a tad salty, but that’s why God made beer. A rabbit here will set you back between $10 and $12.

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Coniglio alla Nonna Rita at Enoteca Maria

Mushrooms heighten this dish's woodsy feel. A welcome blast of cinnamon both cuts down on the rabbit's gaminess and adds complexity to the tomatoes' sweetness.

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