Beer-braised rabbit and traditional rabbit stew are two good recipes that use rabbit. Beer-braised rabbit provides a pot-roast style meal, while rabbit stew is a soupier option.
To make braised rabbit, cut a rabbit into serving-size pieces; brown the pieces in 1/4 cup oil in a large skillet, then remove. In the same skillet, sauté one sliced onion. Add 4 cloves minced garlic, and cook one minute. Mix in 2 cups chicken broth, 1 1/2 teaspoons thyme, 1/4 teaspoon pepper,and 1 bay leaf. Return the rabbit to the pan, and bring the entire mixture to boil. Cover the pan; simmer 30 to 45 minutes or until the meat is tender. Transfer the rabbit to a serving platter. In the same skillet, combine 1/4 cup all-purpose flour, 1/4 cup lemon juice, and 5 tablespoons cold water. Boil with the pan juices, and cook about two mintues until thickened. Serve with the rabbit.
To make rabbit stew, chop the rabbit into 12 pieces, discarding the head and feet. Sear the rabbit in 3 tablespoons oil until browned. Create a bouquet garni with 10 sprigs parsley, 10 sprigs thyme and 1 bay leaf. In the skillet, fry 1 chopped onion, 3 chopped garlic cloves and the bouquet garni. Add 8 ounces diced bacon, and cook until lightly colored. Pour off the fat, deglaze the pan with 1 cup red wine, and return the rabbit to the pan. Cook 1 cup small onions in water, and add 1 tablespoon sugar, 1 tablespoon butter, 1 teaspoon salt and 1 teaspoon pepper. Cook until caramelized. Cut 12 new potatoes into rectangles; add after the stew has cooked for 90 minutes. Cover, cook until tender, and serve with the caramelized onions.