We used to keep beagles and had it many different ways. Soak in buttermilk overnight, and fry it like chicken. (flour,salt,pepper) brown on med/hi, then cover and finish just below medium. Fried in 1/4" of Crisco and/or lard. OR baked in butter/salt/garlic. Another way is similar to OldFingers. (My Grandfather's favorite version of haussenpfeffer) Something like stougenauff. Cut into frying pieces and marinate for a day (or three if a big old woods rabbit) in red wine (marsala or burgundy), plenty pepper, some garlic, little rosemary and a bay leaf. After a day or two, pat dry brown in butter on both sides a FEW minutes. Remove. Add more butter and a bit olive oil and half brown some onions and mushrooms. Return rabbit, add a little (2/3 cup???) of the marinade,sprinkle with flour. Cover and bake at 330F a couple hours until the meat will come off the bone. Remove rabbit again,cool a bit and finger pull off the bone. While it is cooling check gravy. If it is too thick like bulldog gravy, thin it down a little with either more marinade or water to taste. Stir in a couple big wops of sour cream, salt/pepper if needed to taste. (Granny liked a PINCH of sugar too) Return de-boned/pulled rabbit and seve over boiled cubed/diced/sliced potatoes OR NOODLES.
Just made a couple. Fried them up til still just a little rare. Put them in the smoker for about l hr. Med. Smoke.then wrapped them in foil and back on the smoker for another hour and half. Meat just falls off the bone. Make some gravy out of the frying remains. Lots of coarsely ground pepper. Mashed potatoes and red lobster biscuits. Hot damn.