RABBIT

The other, other white meat at a growing number of local restaurants is rabbit, usually treated to rich preparations. Chef Paul Prudhomme serves a battered and deep fried rabbit from Crickhollow Farms with a spicy Creole mustard sauce at his landmark K-Paul's Louisiana Kitchen. The rabbit is braised in ale and plated with mushrooms and field peas on a bed of bacon grits at One Restaurant & Lounge. Nearby at Jacque Imo's Café, rabbit tenders are a popular appetizer, fried golden brown and spiked with Creole mustard sauce. The smothered rabbit with white beans and rice is the Thursday house special at New Orleans Food & Spirits.