As Americans become more discriminating about the provenance, treatment and sustainability of the animals they eat, the market has brought them pastured pork, heritage chicken and grass-fed beef. But one of the most sustainable meats of all may still prove too cute for many consumers. Rabbit is having a comeback on the culinary scene. WBEZ’s Monica Eng has more on the history of the dish and why more chefs are choosing to feature it. And, we ask listeners to weigh in: Is rabbit more pet than entree?