FM, small game has a few challenges for SV cooking, but it can be done well. I suggest you break down the body into pieces that you can package in relatively flat components to achieve favourable water contact with meat surfaces so the heat can defuse evenly.
Wild harvested animals are typically lean and well muscled which is why the are so well suited to lengthy braises or low & slow cookery. SV can enhance edibility as it preserves natural meat juices while achieving tenderness if you keep the cooking temperature below 150F.
Rabbit legs can be cooked using a duck leg confit recipe and make an interesting meal when served with the more tender loin and meat from the front legs.
I would also consider brining to further enhance the juiciness that missing in most small game. A big sprig of rosemary in the cooking bag is particularly good with rabbit parts.