regularly cooked by my mother when I lived at home, involved slowly cooking the jointed rabbit in a casserole with red wine, shallots, chopped carrots, and sultanas/raisins.
The result was meat that fell from the bone, and a thick, dark gravy which the gods would have paid good money for. We ate it with the straw chips that go with game, and purple sprouting broccoli my father grew. Have a bottle of Riocha on the table, and you're in heaven.
I can now get the same dish in one of my favourite local restaurants - pure coincidence, but a real treat, apart from the Riocha, which I don't drink any more.