I enjoy rabbit quite a bit, as it is a staple food here. If the rabbit is chased or snared, then the hormones released will make the meat a little more tough and chewy, even give off an odour, so I soak it in baking soda to neutralize it. But the rabbit tastes best if shot while it is not under duress. Just shoot it in the head, only. I am not a fan of eating the heads of animals so it's all head shots for me. I am an absolute believer in proper hunting/harvesting techniques that make the meat taste good.
To cook, we like it in the pressure cooker (mmm, nice and tender), or my wife