Some years back in a wonderful explosion of cottontails, I was canning a dozen jars of "wingless chicken" every week.
I'd break down the skinned rabbit by cutting thu the backbone just behind the last ribs. Toss the front end in a very large pot with a bottle of cheap white wine, bunch of classic french herbs, and a little salt and pepper. Be sure to add a pint or so of water for every rabbit you are canning. Get it simmering just under a recognizable boil. Simmer this for a couple hours to make an incredible soup broth. Strain carefully to get out the bones and pick the meat out for later. Or skip picking the meat, not all that much on the front end.
While that is simmering, take the back end of the rabbit and cut the "rack" just ahead of the pelvis. The heavy backstraps and tenderloins are on this section that my friends and I call the rack. Split the pelvis to seperate the two hind legs. Stuff your two hind legs and the rack in a quart jar with a half teaspoon of garlic salt, and a healthy shake of black pepper.
Now use the broth from the slow simmered front ends to fill the jars to 1" from the top. Lightly screw on the lids and put in the pressure cookers at 10 lbs of pressure for 75 minutes.
The canned rabbit meat falls off the bone. I would crack open a jar, pour the broth into a pan with a diced potato and a cup and a half of frozen mixed vegetables. When the potatoes were done, I'd seperate the meat from the bones and drop it in the hot soup, and serve. A quart jar of this canned rabbit will feed three grown men on hot "chicken soup" if you can make a decent enough batch of cornbread or cathead biscuits to go with it!
