it's a domestic rabbit. Thanks everybody!

We gumbo-ed our last rabbit (using gumbo as a verb :-)

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

Good suggestions above! Rabbit is really good; it's kind of surprising that it's not so popular. The problem tend to be not that it's gamy but that it's so lean. So browning it and then stewing are popular recipes. Marinades are also good. As for what herbs--rabbit is so mild that it can take a lot of different flavors. Rosemary, rabbit, and bacon is delicious. Rabbit and fennel or anise is great. Thyme is excellent...

About rabbit alla cacciatore?
Cut the rabbit into pieces, salt and pepper, coat pieces with flour and sauté’ in butter (or oil). Add onion, celery and chopped carrots, pour white wine, let evaporate, and half of tomato. Occasionally, add water or broth if drying out. In the meantime, wash and cut the mushrooms, cook briefly in butter, add remaining tomato and cook for 10 minutes and add to the meat. Sprinkle some chopped parsley before serving. Excellent with a side dish of potato puree or boiled Arborio rice.

Is it a wild rabbit or a domestic rabbit? If it's domestic, you shouldn't have to worry about a gamy taste. If it's wild, soak it for an hour or so in buttermilk, then in salted water, to clear away any gamy taste. From there, I tend to prepare it the way I would dark meat chicken; it's sort of like chicken thighs, but tastier. One of the best preparations I ever had was the rabbit, stewed and shredded, then baked in with a dressing/stuffing and served with sour cherry sauce. Stunning!