I was given a few rabbits and I boiled them for 2 hours after
overnight soaking in salt water. This was recommended because they
are supposed to be tough and rubbery if cooked less. They were tender
but tasteless and no fat.

Am I just used to beef, pork, and chicken so I can't appreciate
rabbit? Do rabbit need a lot of seasoning to taste good? The other
meats taste good to me with just a little salt. Years ago I tried one
on the grill and it was really tough.

BTW is rabbit white or red meat? How is eating it health wise?