“What’s that Skip?”
“Tsk, tsk tsk”
“You suggest I have you with some fava beans and a nice chianti? Well OK Skip.”
Well, witchetty grubs and a Barossa Valley Shiraz, at any rate. Keep things local 
Or skippy with roasted peach cheeks and a native plum jus. (Which I had on Saturday night and was delicious) 
I’ve made Kangaroo & Kumara Coconut Curry… but only for the alliteration. 
That would go well with the Cianti or a nice Cabernet.
As others have said, eating rabbit is a lottery since mixy and calicyirus were released. I’ve had it 3 times. Was nice enough, but spent the next week worrying about every burp and hiccup as a possible sign of having contracted something, and that tends to turn a nice camping trip into a bit of a drag.
Most local Butchers can get you some rabbit if you ask for it - not all carry it as a matter of course. But it’s pretty freely available.
There are pretty strict rules regarding the rabbits that can be sold for food - you can’t just go out into the back paddock, knock off half a dozen and sell them down the shops (although I’m sure there’s a few like that at local markets etc). Licensed shooters, suppliers, licensed areas to source the rabbits from - the rules are there.
It’s like most meat - cook it well and it’s fine. Get the wrong piece, and it doesn’t matter what you do, it’s going to be tough and stringy. I’ve also had it a couple of times at top restaurants, and good chefs can do as much with it as any other meat. Definitely has a ‘rabbit’ flavour.
Worth seeking out - and I’m sure it’s available in almost every country.
Toxylon says “I can find it in grocery stores locally, literally on the other side of the planet”
I live in America, other side of planet. No roo in groceries around here. Where do you see it?
I eat rabbit several times a year. AFAIK, most grocery aavailable rabbit in US comes from China.