RedGoat, I would like to take you up on that challenge.
I have tried to cook jackrabbit, and failed miserably... they're just too stringy, and refuse to get tender no matter what I do (and I am pretty experienced in the kitchen). Sure they're very closely related to domestic rabbits, but South Texas jackrabbits are (in my experience) impossible to make palatable (though I guess if it was that or starve you could survive briefly on them). They're just all fiber and tendon... I've tried slow roasting, braising, stewing and they still just don't break down into anything that looks even vaguely edible. Cottontails, on the other hand, are a different story (and yes, 5.56 is way too much gun for them).
And just out of curiosity, why couldn't rabbit be kosher? Gotta ask the Israelis about that one....