Rabbit With Prunes

• 1 lb pitted prune
• 1/2 cup cognac or 1/2 cup brandy
• 3 lbs rabbit, cut into serving pieces, liver reserved
• 1/2 cup olive oil
• dry white wine
• 1 teaspoon dried thyme, crumbled
• 2 small bay leaves
• butter
• 1 large onion, sliced
• 2 tablespoons flour
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 teaspoon tomato paste
• 1/2 cup creme fraiche

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

cognac, rabbit, olive oil, white wine, thyme, bay leaves, butter, onion, flour, beef broth, garlic, shallot, tomato paste, creme fraiche

Taken from www.food.com/recipe/rabbit-with-prunes-61115 (may not work)