If you shop around, you can buy sachets of Japanese pickled stem (not root) ginger (for Sushi - but I use it for all sorts of things) I used to get mine up the hill in Bushey Heath.

This stuff has the interesting property of tenderising meats it's left in cotact with, as well as imparting a very exotic flavour to it (brilliant with Cabillaud). Rabbit's no exception and, if ziploc'd as above with a pack of ginger will emerge almost ready to eat raw!!! (That's a joke BTW)

It then BBQ's up quite nicely if jointed and kept turning over a hot 'Q while you make the sauce as described above.