How do you prepare a rabbit?
For Easter, a friend and I cooked rabbits.

We marinated for 72 hours in buttermilk, dijon, rosemary, and sage (NO SALT). Then boned them out and spatchcocked them (sort of a butterfly, with skewers to hold the flat spread out shape), seasoned, and roasted at 350 until done. Moist, flavourful. Served with parsnip puree, rosemary potatoes roasted in duck fat, and sorry but I forget the other veg we used.