I don't really fry anything. But thanks for the suggestion.

Quartered and pan-fried or stewed with root vegetables.

The breaded and fried dishes were usually way better.

But I have to say that a solid rabbit stew is no joke.

This is though. My Scotch Irish Grandma's advice on stewed rabbit "Add a fine cut Parsnip. It sweetens the pot without turning the stew orange"

If ya get that joke, I'm your friend already...

roasted in a pan

Had it in a stew when I was in Malta. I was told they brine it in milk and vinegar for a day to tenderize. Very nice root vegetables along with it.
I do love your sense of irony. So, who are you offing? Bugs? Donald? Peter?

Stewed, mostly, because we love stews. Tons of recipes on the intertubes, or just use your favorite one and substitute rabbit! We no longer eat rabbit due to having a pet (thus my username) but honestly-them’s good eatin’ 🤗

In my days as a Scout leader, each Spring we’d have a weekend camping trip where one meal would be rabbit stew. In spite of our best culinary efforts, most of the kids hated it once they found out what it was.

Steam it will tenderize it. That's a must if the rabbit is a wild one.

Hey Mom, what's hassenpfeffer??? Only had it a few times from the frozen state as a kid, certainly not fresh from a farmer's cage or hunted out of the wild, poor bunny, but the stewed meat in a rich gravied stew was tasty and satisfying. Never cooked by me...but I have prepared pheasant, Cornish hens, duck, wild boar loin roast, and in-season venison gifted and cooked by a friend. Next, maybe some bite-sized quail???

It's hard to find these days - the person at my local farmers' market who used to carry it gave up on rabbits during the drought years. What I can find (occasionally) is frozen, so stewing seems best for that.