Rabbits are still unclean and not kosher. Hence, God hates them.
[quote author = some guy on a different forum]
Here's how I like Mr. Cottontail prepared.
After skinning and gutting I cut off the flabby stomach skin and soak the meaty parts in water with baking soda over night in the frig. I clean up the shot wonds and if they are numerous, I discard that piece (any gut contamination too). I usually cut a rabbit into six pieces, four legs, a back and the rib section which I flatten.
I dunk each piece in milk then dredge through flour that is seasoned with S&P. (Little cayenne or cajun spice is good too) I fry this in oil at about 375 for about six minutes, front legs a little less. When the frying is done, I drain off all but about a tablespoon or so of oil and IN THE SAME PAN wilt down a sliced medium onion. I add enough flour to soak up most of the oil, brown it good and scrape up the 'essence' from the side of the pan. Then comes a pint of water/milk which I bring to a boil, taste/season then turn to simmer. The pieces of fried rabbit go back in the pan, a lid goes on and I simmer this for at least one hour, checking occassionally.
Serve this with grits, greenbeans and homemade biscuits and you'll be very popular!
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