Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you’ll soon forget the cartoon. But, please, never forget your manners.

What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.

Rabbit in red wine is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Slices of roasted venison loin are fanned out atop a sauce rich made with red wine, blackberries, veal stock, and fresh sage.

Roasted rabbit and shaved celery sit on a fried bread salad for a hearty, humble meal. The roasted rabbit salad can be served as an appetizer or entree.

Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.

A Salmi is a French stew in which poultry are partially roasted and then finished in a sauce. This recipe calls for whole squab and the liver for a puree.

For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.

Roasted partridges are filled with sausage -mushroom stuffing and served with polenta. Chicken can be substituted for the partridges, but be adventurous and try the partridge.

Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pine-nut-currant bread stuffing. The game hens are a great holiday meal.

Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.

A show of hands, please. Who swoons to beef that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.