Rabbit dishes are springing up on menus across the country in part due to the meat's low fat and cholesterol content, but also its sustainability -- rabbits generally reproduce multiple times per year. "There was a time when customers were afraid," said Matthew Accarrino, executive chef at SPQR restaurant in San Francisco, "but now it's become the other white meat. A whole rabbit is just a few pounds; it's not like buying a 200-pound pig to get a whole animal. That makes it very manageable for a chef and a home cook."
Rabbit is latest trend in sustainable meat craze
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