Tiny Lenoir on South First serves an ever-changing seasonal menu that, this spring, just so happens to feature a buttermilk rabbit served with curry potato, carrots and sunchoke.

Frank's "Jackalope" sausage isn't music to large, furry ears, but it is to ours: "custom-made smoked antelope, rabbit, and pork sausage, cranberry compote, sriracha aioli, cheddar."

Parkside is known for its oysters, but chef Shawn Cirkiel's got game, too, serving a grilled Hill Country rabbit torchon with roasted carrots, green garlic spaetzle, carrot puree crema and a red wine vinaigrette.

Chef Andrew Wiseheart's simple, flavorful rabbit and dumplings, a lapine take on the Southern comfort classic chicken and dumplings, has become a menu staple.

Hudson's on the Bend has been serving gorgeous food in the gorgeous Lake Travis area for decades, but that doesn't mean they're not game for anything. On the menu: venison and rabbit tenders, fresh off the grill.

If you're fancying a rather fancier rabbit-and-dumplings experience than the one at patio-casual Contigo, consider trying the dish at Prohibition-esque Peché downtown.

This stylish Clarksville bistro serves a rabbit risotto with a parsley purée and glazed carrots, but the more adventurous diners should go for the rabbit bacon, served a la carte.

Spring is the perfect time of year for dining on the Paggi House patio. Currently on the menu: "rabbits and onions," with green onion mash, kale, carmelized cippolini, shallot chips and a rabbit jus.