I get several complaints about the meat of rabbits being rather dry on the table, and I think (from past cooking efforts) that this can be as they say.
 
Cook it any way you like  – especially fry or bake – and it can be dry, even when steamed slowly after it is browned the first time, then re-browned after steaming. But this procedure does make it more tender, even an old bunny. Then, if you want to go whole hog (make that whole rabbit), a pan of nice, dark milk gravy (even water gravy) will further tenderize it and help the dish moisture-wise. Gravy does not have to be made with milk. If there is good moisture when the steaming process is done, just stir in two or three tablespoons of flour, stir it until it cooks a few minutes with all of the skillet “gougings,” and soon you will have a beautiful gravy. Stirring the gravy will dislodge the gougings, but a good metal spatula helps. Don’t let it thicken too much.

To assure these fine eating qualities, I also throw in from the start of any rabbit dish a brace (even three) of short ribs of beef with a good amount of fat.  Make each rib two or three pieces so it gets around well. The ribs (flat bones in) eat just about as well as the rabbit.  
 
Of course, side dishes (dishes like fried potatoes with onions), a good green salad, and sundry other dishes will go a long way toward making the meat seem more moist.
 
In the case of an old rabbit being tough when steam-fried, there always is the option of plopping it in a saucepan, dicing an onion on it, and cooking it (covered, so the moisture won’t steam away) very slowly with chicken broth (commercial OK), and half an hour before dinner, enriching it with a flat of homemade, rolled out dumplings. The flour involved will create a rich white gravy, that smacks of excellence as it dribbles down the chin.
 
All of these rabbit dishes will be made a tad better by a pan of hot buttermilk biscuits for sopping up the dumpling juice or the gravy.