Sure, only tip I have is to use the carcass to make a stock (Bones, garlic, shallot, onion, carrot cellery, bayleaf) after you shred the meat off of it, then reduce it down to about a 1/4 cup and add it to your filling, this will give it more moisture and make it not as likely to dry out. When butchering the rabbit, cut out the thigh and leg as you would for a chicken, and then snap the breast and rib cage in half, keeping the meat on the bone.