Well, my favourite way is to soften some onions in either butter or lard in an oven-proof saucepan.  Whilst those are cooking, dust your rabbit pieces in seasoned flour, then add to the pan and allow to brown.  Add some chicken stock, some red wine and a few whole garlic cloves, maybe a bay leaf or two, cover, bring to the boil then stick in a medium oven (about 150-160C) for a couple of hours.  I tend not to worry about de-boning it before cooking - just do it before serving.

You can roast the saddle, if the butcher has left it whole. But you'd have to bone it out, and on its own the saddle won't go very far.

So unless you have some fancy butchery skills, you're better off stewing it - maybe cacciatore-style, if you like Italian food, and served with grilled polenta.

Or even better, make a rabbit pie. I made this one at the weekend, and it was lovely:  http://www.guardian.co.uk/lifeandstyle/ … ttingstall (look for 'Rabbit pie with mushrooms and cider', towards the bottom of the page).