Rabbit help Options

[jonathan83]

So I just spontaneously bought a baby rabbit...Actually it was freezing outside and this old lady was selling a bunch of them and I felt bad for them. People will sell very weak baby animals often on the streets here and they often die, so I just felt this urge to save one of them, plus it's really cute.

Anyway, does anyone have experience with baby rabbits? They gave me some pellets for food, but I read online a bit and I don't think they start eating that stuff til later...I'm not sure how old it is, but it's about the size of my outstretched hand. Any help would be appreciated!

[dauss]

Rabbit with Fresh Figs, Rosemary and Corsendonk® Abbey Brown Ale
Ingredients: for four servings
2 dl (about 7 oz.) Corsendonk® Abbey Brown Ale
1 rabbit
4 figs
5 dl (about 17 oz.) veal broth
2 shallots
fresh rosemary
salt & pepper
2 cl (about 1 oz.) old port
olive oil
2 soup spoons of Dijon mustard
1 bunch parsley

Preparation
Cut the rabbit in portions. Fry in a casserole with olive oil and one of the shallots (chopped), seasoning with salt, pepper and fresh rosemary, until golden brown. Add the mustard, beer, veal broth (and some water if necessary to just cover the rabbit), and cook at low heat for 1½ hours.

Cut a cross in the figs and put them in the port.

Coat the rabbit’s liver with olive oil, dredge in flour and bake, at about 400° F, until the outside is slightly crispy.

Heat the figs then plate them with the rabbit pieces and baked liver, pour the reduced cooking liquid over the rabbit, garnish with parsley and serve with Corsendonk® Abbey Brown Ale.