Some people shy away from eating rabbit because the thought of bunnies being killed for food is too much for their delicate constitutions to handle. We are not some people. Rabbit is delicious and even if we were going to base our decisions on what meat to eat on which animals are the least cute, we find piglets to be way more adorable and god knows we’ve never turned down bacon. The beauty of rabbit is that the possibilities for its preparation are near endless. Below, five of the Hub’s best rabbit dishes.
•Anise kicks up the heat with its rabbit in black bean sauce. It’s served cold, but packs quite a punch of heat, spice-wise.
•At Cafeteria Tropical, diners can choose between rabbit guisado (stew) and parrilla (grilled). There are no wrong answers here.
•Mamma Maria, which is an infinitely better restaurant than its cheesy name implies, offers delectable papardelle topped with roasted rabbit and fresh rosemary. It’s an absolutely perfect dish for a cold winter’s night.
•At The Publick House, rabbit hops into the appetizers section with a simple dish of grilled fresh rabbit sausage, served with sauteed pea tendrils, dried cherry and a reduction of De Ranke Kriek, a Belgian cherry lambic. As usual, beer only makes it better.
•Sage serves its justly famous spinach and ricotta polpette with a braised rabbit ragu. Ricotta and rabbit are not combined nearly often enough, but when they are, the results are spectacularly hearty.