Was presented with a beautiful new way of cooking rabbit on the weekend -- one that you wouldn't think would work. We had two large old wild buck rabbits. Hostess sectioned them up and boiled them rapidly, covered in chicken stock with a couple of slices of bacon in it until fork tender (about 3/4 hour). When tender it was drained, left to cool until comfortable to handle, then patted dry. Roll in herbed, seasoned flour, then beaten eggs, and finally bread crumbs. Shallow fry in about 1/2 an inch of very hot vegetable oil until golden brown. Eat with anything you like. Excellent!