Gut, skin, brine, BBQ.
I do mine in a salt brine with lemons, soy and whole bunch of secret herbs and spices (just like KFC).
Butterfly them, bones in.
Then hot smoke at about 130-140 till they're done.
Depending on the number of bunnies, that'll be 3 - 5 hours
The only advice I'd give is; don't get heavy handed on the flavours with game meat. use salt, citrus, vinegars and light/ zingy herbs and spices rather than red wines, peppers, heavy spice and thick powerful rubs.
Game meat is rich, if anything you want to pull it back abit - not make it richer.