It might be arrogant, but I think the people talking down about wild rabbit just haven't had any cooked well. I'm a big fan of Hank Shaw and would recommend that you try a recipe from his website before making up your mind. Rabbits are my absolute favorite game meat and I go through tons of them.
Your best best is braised or stewed. Wild rabbits can be tough, so cook them slowly until the meat is tender. This is my girlfriend's favorite stew recipe. We'll leave the meat on the bone for ourselves, or pull it for guests.
http://honest-food.net/2012/09/10/german-rabbit-stew/
If you get a really young rabbit (under three months or so), try frying it or using it for any chicken recipe.
http://honest-food.net/2014/10/15/fried-rabbit-recipe/
Or you can stay home reading hunting websites and leave the rabbits for me. 
That is my problem with wild rabbit. I don't want to eat pulled rabbit. Or rabbit stew where I can't taste rabbit. I bet I can make a killer stew out of dog meat too.
I would agree with you only if the meat wasn't browned first. Braised or stewed rabbit is very tasty and one secret for not losing the quite distinct flavor of the meat is to make sure there's some caramelization before the braising or stewing starts. Caramelization is a key factor in the maximizing the flavor of most meats. GBoyd is absolutely correct that wild rabbit's a tough meat if not cooked slow over low heat.
