I've made Brunswick stew recently with rabbit and stuffed the left overs in a pie. See http://www.kitchenbutterfly.com/2010/04/15/daring-cooks-brunswick-stew/

Rabbit cacciatore, rabbit fricassee, roasted rabbit, rabbit in tarragon sauce... If it is wild harvested you'll appreciate the longer, slow braising. If your rabbit is farm raised, pretty much anything you'd do with a chicken works with rabbit.

Gumbo!

http://www.food52.com/recipes/3941_rabbit_and_tasso_gumbo