Just to take this one step further, first off I would say that you do not eat rabbit until it is aged. By that I mean that it has had a chance to cool and then be skinned and refrigerated. Then you soak it in salt water to get the blood out.

Then you put it into a roaster with some water and a onion or two and some poultry seasoning and maybe even a couple of bullion cubes and cook it for a hour at 375 - 400* depending on elevation and your oven.

Meat is never it's best if cooked as soon as harvested.

Besides that, you never cook on a fire that has green wood.

Green wood gives off harmful noxious fumes. I know first hand because I worked for a place that burned green wood and I had smoke inhalation and I almost died from it. Plus sticking green wood through the innards of a rabbit would transfer the sap from the wood into the meat.

I know we all seen a million John Wayne movies when we were kids and that is how they cooked a rabbit, but come on now - that is the movies and not a real situation. Even Johnny Apple seed carried a pot on his head for cooking!

My grandmother was a prissy old bitty thattold my grandfather that she wouldn't cook rabbit no more because they smelled! So my mother had to cook them and then invite my grandfather up for supper so he could get a taste once in a while. But that is the only situation that I could think of where a person would have to cook a rabbit for himself or herself.

Where I live, they allow you to shoot 4 rabbits a day! You wouldn't ever get more than one if you stopped to cook it. Plus if you were hunting in a party of hunters - I don't think that they would like it if you stopped hunting every time you shot a rabbit!