Lapin saute aux pruneaux (Sauteed rabbit with prunes)

• 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
• 1/2 cup coarsely chopped carrots
• 1/2 cup coarsely chopped onions
• 1/2 cup coarsely chopped celery
• 1/4 cup red-wine vinegar
• 2 cups dry red wine
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons flour
• 1/2 cup fresh or canned chicken broth
• 3/4 pound packaged pitted prunes, about 30

1. In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper.
2. Cover and refrigerate.
3. Let stand overnight or up to 24 hours, turning the pieces occasionally.
4. Drain and reserve the strained liquid.
5. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
6. Heat the oil and butter in a heavy casserole and add the rabbit pieces.
7. Cook until nicely browned on one side, about four or five minutes.
8. Turn the pieces and cook until browned on the second side.
9. Scatter the reserved vegetables in the casserole and stir.
10. Cook briefly and pour off all fat.
11. Sprinkle the rabbit pieces with flour and stir.
12. Add the reserved marinating liquid and stir.
13. Add the broth.
14. Bring to the boil and cover.
15. Cook about 20 minutes and add the prunes.
16. Cover and cook 20 minutes.
17. Serve.

young rabbit, carrots, onions, celery, redwine vinegar, red wine, parsley, thyme, bay leaf, salt, freshly ground pepper, olive oil, butter, flour, chicken broth, prunes

Taken from cooking.nytimes.com/recipes/3400 (may not work)