I don't have any recipes on hand but as it is very lean it can dry out easily. Saw Hugh Fearnley-Wittingstall cook wild rabbit on tv last week. He marinated it in fat first though to keep it moist and I can't remember what he did with it after that sorry.
They also took some rabbit meat to an Indian restaurant and made it into curry for the customers - it went down very well as an alternative to beef and lamb. Apologies this is a bit vague I'm sure other readers will have some ideas.