Rabbit With Prunes - cooking recipe

Ingredients

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

Preparation

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