I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.)

Ingredients

4 serv.

rabbit, cleaned cut into pieces (not too small)↗1
large white potatoes, sliced↗4 -5
(10 3/4 ounce) cream of mushroom soup1
large onions, sliced↗3
carrots, sliced↗6
large bay leaf↗1
paprika↗1 tablespoon
fresh oregano (or about 1/8 dried)↗1⁄4 teaspoon
salt and pepper

Step-by-step instructions

1
Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
2
Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
3
Serve with rice and a salad.

Source: food.com

Original recipe ↗

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