While I imagine all the rabbits referred to in this thread are of the domestic variety, here in the western U.S., we still eat a lot of Cotton Tail rabbits, which we hunt in the fall and winter months. They are not hares, which we call Jack Rabbits, and are generally inedible. They weigh about 3 to 4 pounds and two makes about the right amount for a family of four, say. We like them better than domestic ones since they have a better taste. The taste is hard to describe without invoking chicken, but that's as close as anything. The meat tends to be lighter in clor than you'd expect for wild game. We usually fry them. The back legs and loins are the meatiest portions, while the front legs and rib areas don't have a lot. Some people fry them and then put the pieces in stews or casseroles.
One area of concern with rabbits of any kind is Tularemia. It's a bacterial infection that can be passed on to humans. Thing is, having hunted rabbits since childhood, any infected rabbit is easily recognized by their lethargy, poor fur condition and, often, being overrun with fleas, which healthy ones don't have. The liver is indicative, since it's very light colored and spotted in infected rabbits, versus the dark red, healthy looking ones found in normal rabbits.
Here's a recipe similar to one we use often:
1 (3 lb) fryer rabbit
1 cup Dijon mustard
2 cups fresh breadcrumbs
1/2 cup olive oil
Cut the rabbit into 8 serving pieces from the loin, and 2 from the ribs. Season the rabbit with salt and pepper; then using a pastry brush, coat each piece with mustard. Roll the rabbit in the crumbs to coat well. Heat olive oil in pan on medium heat. fry rabbit till golden brown (1o min) per side. drain on paper towels and serve.
Simple but very tasty...