Rabbit dishes are springing up on menus in the U.S., in part because of 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, but now it's become the other white meat," says Matthew Accarrino of SPQR restaurant in San Francisco. "... 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."

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