I marinade most of my Rabbit/Venison in red wine, onions and Garlic, I've also tried Cider which is very nice too.
If your adding the meat to a sauce the best way I've found to cook Rabbits is to Boil them on the bone for half an hour then leave them in the pan to go cold. Once cold remove the meat from the bone and add it to your dish, I prefer sweet and sour.

Mark.