We do almost the same thing for fried rabbit, but with a twist: Add a pretty good dose of spices of your choice to the boiling water. Once the rabbit's done, drain it good and coat for frying, but include some of the same spices in your coating. Talk about flavor!
Growing up in the Southwest a long time ago, I developed quite a taste for chili. Add a couple of those dried red New Mexico chilis to the water, then add ground New Mexico red to the fry coating. If you want something really good, whack up any leftovers and roll them in flour tortillas for the best burritos you ever had.
On a related course, I swear Texas-style chili was originally invented for tough jackrabbits, since ranchers sell beef but eat wild game. Debone the raw rabbit and cut it into chunks, then use it instead of beef in your favorite chili recipe. If more folks new about this one, it would play heck with the beef market!