Perhaps I was being overly cautious in getting rid of the rabbit, but I'm new to hunting and the last thing I want to do is bring home a pathogen to the wife and kids. I like the advice about waiting for colder weather to set in. As far as it being fat, I don't think it was. My camera shots aren't that great but the spots were very white, while the fat on the rest of the animal (and there wasn't much) had a slight yellow tint to it. I guess if you cook your meat to 160F you really shouldn't have to worry about anything anyway.

I definitely appreciate you guys lending advise/experience.