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There's a VERY fine line between cooking a tough old rabbit tender and creating a stringy soup of meat fibers. The 'trick' I have found is not to bother even trying to cook the big ole bunny, especially the bucks that are probably 2 or 3 years old (only maybe 1 in 20 of the ones you shoot so not a big loss) All the others just cook like chicken for most purposes. If making rabbit curry I tend to boil the gutted, skinned rabbit in salted water with a few herbs and spices for 30-45 mins and allow to cool (Usually do this step the day before making the curry) discard the water it was boiled in. 2 rabbits make a BIG pot of curry to feed 6-8 people.
Make the curry as normal using all the other ingredients EXCEPT the meat. Pick the meat off the cooled carcas and throw it into the curry 10 mins before its ready so it just heats through properly. Never had a tough bit of rabbit using this method. I'd say in human years you are eating the ones aged 16-40. You can tell an older one by its size and lack of condition. Younger ones can even be bbq'd and still be lovely and tender, just remove raw meat from the carcas in chunks, coat in your favourite marinade, leave to absorb the flavours for at least 1/2 hour, stick on a skewer with some peppers and 1/2 tomatoes or whatever and bbq away. Lovely and tender and tasty but would only try with younger ones (not talking baby ones, they are left to grow bigger for another day. Talking 2/3rds grown to 4/5ths grown ones perhaps talking the equivalent of age 12-18 years in human terms) 2 rabbits makes 12-15 skewers.
