Pressure cooker was my preferred method for cooking jackrabbits (hares). Otherwise they turned out tough as well as stringy and bland. Of course a slow cooker or dutch oven would do as well with a considerable amount of time. They also came out better tasting when stewed with a lot of veggies and aromatics and FAT (any kind of beef suet, pork fat, etc.) They are quite dry as they are desert dwellers that spend a lot of time running from coyotes. as for the boom bust trends, there were always plenty of jackrabbits and always plenty of predators. Somehow cottontails, which are true rabbits, managed to put on some fat, even during the worst of years. Always tender and great fried.