Bake your rabbit in a water bath at 350 degrees Fahrenheit for two hours, then add 1 1/4 cups of liquid aspic, give the finished rabbit some time to cool, and refrigerate. Cook your rabbit meat whole like a turkey, or cut it up into pieces, and cook it slowly for use in a casserole or stew.
If you choose to cut up your rabbit before baking or cooking it, approach it as though you're jointing a chicken. Place the rabbit on its back, and use a large chef's knife to cut the legs away from the body. Cut into the center of the legs to separate them, and cut through the knee joints to divide each leg into two portions. Slice the remaining body into either three or four pieces, and make your last cut immediately beneath the ribcage. Divide the ribcage into two sections by cutting lengthwise through the center of the breastbone, and use your fingers or pliers to remove any small bones that remain around the flesh and breastbone.
One tip for cooking rabbit is that you should cook it until it reaches 160 degrees Fahrenheit internally to ensure that it's safe to eat. Rabbit meat freezes very well, regardless of whether it's cooked or raw.