Think I'm doing something wrong with rabbit.....

We had Hare last week and it was just great
Braised with alcohol and I did Rabbit last time in the same way.

I do feel you have to do a good strong sauce and cook well. It does not do short cooking.

As usual, Mum knows best.  An hour at gas 6 sounds like a recipe for disaster, geddit?

I have never roasted a rabbit since getting a pressure cooker.
15-20 mins in a pressure cooker will have the meat falling off the bone. Even a tough old buck will come out tender.
Rabbit is very nice made into burgers or sausages. You will need to add some fat such as sausage meat or belly pork fat.

4 boned rabbit's will make about 4lb of meat. I don't bother with the front legs, as they are too fiddly. I cook them for the dogs and if you haven’t got dogs use them for making some stock. A good winter rabbit with lots of fat makes an excellent stock that will set to jelly & is ideal for using in pork or rabbit pies.

For every 4lb of rabbit meat I add 1lb of sausage meat. Finely chopped onion softened in butter. Herbs of your choice. I use 1tsp of each sage, thyme & marjoram, then salt & pepper. Chillies go really well with rabbit so just add finely chopped to taste.
This should make about 12-14 really good sized burgers.