Rabbit in Red Wine With Prunes

• 1/4 pound extra-large pitted prunes
• 2 cups dry red wine
• 4 strips thick-cut bacon
• 1 tablespoon peanut or vegetable oil
• 1 rabbit, cut up
• Flour for dredging
• 4 leeks, sliced and thoroughly washed to remove grit
• 3 carrots, sliced
• 1 clove garlic, minced
• 1 cup chicken stock (preferably homemade)
• 1/2 teaspoon thyme
• Freshly ground pepper

1. Simmer the prunes over low heat in one cup wine for 20 minutes.
2. Set aside.
3. Chop the bacon into half-inch strips.
4. Saute in a large casserole until golden.
5. Remove with a slotted spoon and drain on paper towels.
6. Empty out the bacon fat.
7. Add the peanut oil and heat.
8. Dredge the pieces of rabbit lightly with flour and brown them, a few at a time, in the oil.
9. Add the leeks and carrots.
10. Brown lightly, then add the garlic and cook for two minutes, stirring.
11. Return the rabbit pieces to the pan.
12. Add the prunes, with their juice, the remaining wine and the chicken stock.
13. Season with thyme and pepper.
14. Simmer, covered, for 20 minutes.
15. Add the bacon and continue cooking for 10 minutes, or until the rabbit is tender.
16. If the stew is too dry, add a little stock or water.

prunes, red wine, bacon, peanut, rabbit, flour, leeks, carrots, clove garlic, chicken stock, thyme, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2238 (may not work)