Have you cooked rabbit before? Most rabbit is VERY lean. If you are going to roast them in any manner, you'll need to either bard them with fat or wrap them with bacon. Otherwise, they'll come out very dry.
I really enjoy braising rabbit. I pretty much use the traditional French formula that includes Dijon mustard, but I use red wine instead of white, and add some hot peppers. It's one of my favorite meals to cook and to serve to framily.
Wine is the food that completes the meal.