Rabbit

If you have difficulty finding rabbit, you can substitute 6 pounds of chicken, cut into 12 serving pieces, with the skin removed from all pieces but wings. Cook as directed below.

The ruffle-edged egg noodles called trenette absorb some of the rich broth in the rabbit mushroom sauce.

This hearty entrée is made with rabbit, which can be found in the frozen foods section of some supermarkets or ordered from your butcher. You can also substitute chicken thighs. The "little ear" shape of the pasta is perfect for trapping the sauce.

To most Americans, Ischia, off the coast of Naples, is relatively unknown. That's a shame, because for centuries this island's thermal springs have been luring savvy travelers for restorative dips; plus, the locals produce some of the best wine in the region. At La Pergola, a family-run inn located on a hill just outside of Forio, guests enjoy some of that homemade wine, along with artisanal jams and olive oil. La Pergola also serves one of the island's most popular dishes, rabbit cacciatore, or hunter's rabbit. Chicken may be substituted for rabbit in this hearty dish.

More supermarkets are carrying fresh rabbit, as people rediscover its delicate flavor. Braising helps to keep it moist and tender. If you have trouble finding rabbit, however, you can substitute bone-in chicken, skin removed.

Terrine de Lapin aux Olives Vertes et Pistaches Active time: 1 1/2 hr Start to finish: 11 1/2 hr (includes chilling)

A 3 1/2-pound chicken works well, too, in this dish from Syracuse.

This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.