Rabbits have a tendency to dryness. The remedy discerned by Catalans is to grill them and serve with a powerful garlic sauce (allioli).
Split a young rabbit down the spine and joint it into neat pieces for grilling, dividing the legs in two, far the largest portions. (Use the ribcage and any doubtful trimmings, including the head, for soup.) Marinade the joints in olive oil with thyme and rosemary for an hour.
Make a good fire and grill the pieces, inserted into a double grill, fast at first, then more slowly, anointing the meat now and then with a branch of thyme dipped in the marinade. Serve the sauce in the mortar. You will not complain.