Hasenpfeffer! That’s the first thing that comes to mind. Traditional hasenpfeffer uses an acidic marinade to deal with the toughness of a wild animal. A domestic rabbit won’t need that treatment, but it won’t hurt.

Sample hasenpfeffer recipes:

• https://www.bonappetit.com/recipe/hasenpfeffer
• https://chefs-table.homebrewchef.com/recipes-archive/hasenpfeffer/
• https://www.food.com/recipe/hasenpfeffer-115525

A couple other ideas:

• https://www.bbc.co.uk/food/recipes/rabbit_stew_with_dijon_05371
• https://cooking.nytimes.com/recipes/12254-italian-style-braised-rabbit-with-rosemary-and-mushrooms

Put it in a gumbo!

I’d probably adapt some wine and tomato paste recipe, they’re great for tougher meats like rabbit. For example, this one - sub the chicken with rabbit, adjust the cooking time (it’s fine to add plain water to compensate the evaporation liquid), and enjoy.

If you have a grill, try making rabbit satay. One of my favourite rabbit dishes when I visit south east Asia.