I usually keep it straightforward enough. Prepare the rabbit (leave the meat on the bone!), cut up chunks of spud and carrot etc. Add to a pot of water, make up a bit of stock and add seasoning, and slow boil the lot.
A challenge would be good, but so far I've only stuck with the classic stew.
Rabbit meat is good for frying too, although a stew makes it into a much more substantial meal.