Cook the legs and saddle separately. Smaller, bonier forelegs can be cooked with the hind legs or reserved for stock or soup. Use rabbit legs as a substitute for chicken in paella or other dishes. If you're simply roasting rabbit, cook it to an internal temperature of 150 degrees, slightly lower than chicken. You want a bare hint of pink remaining because rabbit is so lean it will dry out easily if overcooked.
Strong seasonings overpower the meat so stick with aromatic herbs such as thyme, tarragon and sage.
Since rabbit is considered a game meat by most folks, try it in a ragout with wild mushrooms. Rabbit liver is unusually large and unusually delicious. Sear it on both sides in clarified butter, leaving it pink inside. Then add a few shallots to the pan with some wine, port or brandy and cook a few minutes. Process with a touch of cream, salt, pepper and a pinch of allspice or nutmeg for quick pate.