You tenderize rabbit meat by marinating it. The marinade should consist of ½ cup of soy sauce, ½ cup of worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp seasoning salt, and 1 tsp of black pepper. At first, the muscle tissues in the rabbit meat lose moisture to the salt present in the marinade, but once the juices from the meat removes the salt, it’s reabsorbed back into the meat. The salt alters the physical properties of muscle proteins, making them denser but also more tender.