I love rabbit. Unfortunately, my mother did the cooking of it. I have watched her. I can tell you what she did: Make a marinade of vinegar, water, sugar, onions cut into rings, bay leaves, black pepper corns, and salt. Put the rabbit in there for one or two days (refrigerate) She cooked it on the stove, but I think you can put in crock pot with some of the marinade, all of the onions, and a handful of ginger snaps. The ginger snaps sweeten and thicken the gravy. If needed, thicken gravy with some flour at end of 4 or 5 hours of cooking on low. Serve with wide noodles.
this is the only way I know and it is sweet sour and delicious. I have made sweet sour beef this way and that is good too.