I'm really new to rabbit for dinner. I raise show rabbits (average 4.5 pounds as adults, mini satins) but I don't want to waste the ones I cull and I stopped selling for pets. I have butchered about 10 so far and tried them in different recipes, also different ages and weights. The ones I crockpot for shredding turn out pretty well, but are still a little tough to shred (maybe that's normal?). The only other recipe I tried that wasn't very tough was baked BBQ rabbit, it wasn't too bad. Everything else I have tried, including bacon wrapped for the fat, or sauces for retaining moisture ended up being really tough. I know the younger the better, but seems like even the 12 week olds are tough. Am I doing something wrong or can I try something different? (I do let them rest a couple of days in the fridge after butchering). Should I try marinating them? Thanks for any help you can give me.