>>1687529Rabbit is already tender, fyi. Though, if you grew up on Cornish X Rock battery raised chickens then I can understand why you'd think rabbit is tough. When you butcher a rabbit you have many options, but the type of recipe(s) you want to make will determine how you butcher the rabbit. If you only want to make stews/soups then you just clean up the carcass and chuck it all into a pot. Meat off the bones for stock, meat on the bones for broth. Cook it on low for many hours then proceed as you normally would with those recipes.
For recipes that involve frying you should take the meat off the bone, remove as much connective tissues as possible then tenderize and marinate the meat. Then proceed as normal with those frying recipes.
Roasts are pretty simple, just use a method similar to cooking a whole turkey. The key is to roast it slowly. In all of these methods you are either cooking slowly or using mechanical tenderization couples with marinades to break down remaining connective tissues and tenderize the meat itself. This is what you'd do with any meat. You can also dry age the meat like what is done with beef. This would be an enzyme method for tenderizing prior to butchering the carcass down to whatever you want. That method requires dedication and a perfectly correct method.
As for flavorings and such, that was in
>>1687528 If those basics are done correctly, all the herbs and spices you add to the recipes will only enhance it. Those basics, when done correctly should give you a recipe, minus herbs and spices, that is so good that you can eat it on its own.