Chicken – Best internal temperature for chicken

If the question is crispy skin, these related questions (1 and 2) provide a lot of tips and tricks to get what you want. As you can see in this answer, the trick is to start at a lower temperature to render all the fat - you also want your chicken sitting on a rack or on top of vegetables so it's not sitting in the fat once it's rendered. Towards the end of your cooking you want to turn up the heat to crisp up the skin after the fat has rendered.

Note that watery meat isn't good, but you do want to keep your meat moist, so you don't want to cook it so long at a high heat that it dries out. Tender meat is greatly helped by using a brine.

In the food safety section of Modernist Cuisine (1-138) it says that all wild rabbit must be cooked through:

Wild rabbit must be cooked well done to kill any tularemia bacteria; for rare or medium cooked rabbit dishes, chefs can substitute farm-raised rabbits that have been kept segregated from their wild relatives by trustworthy breeders.

The section on meat (3-96) recommends bringing rabbit loin to an internal temperature of 59C (138F) and going by the section I've just quoted this is obviously only for farmed meat. The recommendation for the legs is to cook sous vide for 1 hour @ 66C (151F) which again obviously refers to farmed because that's definitely not long enough to tenderise wild rabbit meat.

I would really recommend cooking the leg meat and loin separately as I find that the loin dries out long before the legs are cooked through. The legs are much nicer braised too.