Paid too much at a farmer's market, but hadn't had rabbit since I was younger when we'd shoot them at the deer lease and have slow-cooked rabbit stew on the stove.

I put this one in the Instantpot and it was underwhelming - dry and not much taste. The guy I bought it from said they wrap them in bacon and roast in the oven. It'll be awhile before I buy one again, but I'll slow cook the next one on the stove.

Dice up half an onion.
Mince a clove of garlic.
Mince up some fresh parsley, at least 1/3 of a cup.

Put two tablespoons of olive oil and three tablespoons of butter in a saucepan on low-medium, until butter melts and oil warms.

Add onion, garlic, parsley, and the rabbit parts to pan, browning the rabbit on all sides.

Once rabbit is browned, add in a cup of whole canned tomatoes (or crushed tomatoes if you can't find whole). Mince six anchovy fillets, add to pan. Add salt and pepper to taste, stir everything together.

Cover pan and let simmer for 20 minutes.

After 20 minutes, remove rabbit to a casserole dish.

Check sauce in pan, if it is too thick, add some wine or water to thin it out a little.

Pour sauce over rabbit in casserole dish.

Cover dish, and bake at 350 in oven for 1.5 hours or until meat is tender. I'd check every 30 minutes depending on size of the rabbit.

cut it up. roll it in flour. add salt and pepper.
brown it in a skillet.
transfer it to a dutch oven. make a thin gravy with the drippings .
pour drippings over rabbit. add some cut up potatos , onions and carrots. cover and bake at 350 degrees for
1 hr 15 minutes it should be tender and moist

All sound like good recipes, but if you want an easy simple recipe for farm raised rabbit it's hard to beat this one. Leave whole, salt and pepper liberally, wrap loosely in aluminum foil but seal air tight, and cook in oven at 375 for 1.25 to 1.5 hrs. This is not for wild rabbits but works well with young domestic rabbits.