Rabbit With Prunes

Directions

1. 1
   In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour.
2. 2
   In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight.
3. 3
   Transfer rabbit with a slotted spoon to a plate, reserving marinade.
4. 4
   Pat it dry and season.
5. 5
   Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate.
6. 6
   Add onion and cook until softened.
7. 7
   Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes.
8. 8
   Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season.
9. 9
   Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender.
10. 10
    Add reserved liver, chopped, and simmer 5 minutes.
11. 11
    Transfer rabbit and prunes with slotted spoon to a plate.
12. 12
    Skim cooking liquid, strain it into another pot and add creme fraiche, rabbit, prunes, and remaining prunes and season to taste.
13. 13
    Simmer until rabbit is heated through.