Recipe: Rabbit with Prunes

1/ 1 hour before, boil 1 liter of water with 2 tea bags then remove from heat and soak the prunes. One hour later, drain them.
2/ In a large cocotte, melt 20 g of butter and 2 tablespoons of oil.
3/ When the mixture becomes a light brown color, add your rabbit pieces, salt and pepper, sauté without burning for 10 minutes on each side. Then, using a fork, transfer your pieces to an ovenproof dish (decant).
4/ Remove the fat from your cocotte, then return it to the heat and sweat your chopped shallots for 2 minutes then add the white wine while scraping the pan drippings (deglaze). Let cook for another 2 minutes then add the boiling stock (or water), adjust the seasoning, then add the plumped, pitted prunes.
5/ In a small bowl, blend the rabbit liver with the vinegar.
6/ Preheat your oven to 180°C (gas mark 6).
7/ Then add your blended rabbit liver to the sauce, bring to a boil and pour everything over your roasted rabbit pieces, into the oven for 35 minutes.
Serve in the hot dish in the center of the table, sprinkled with chopped flat parsley and accompanied, for example, with a good Madiran wine to go with this lovely mid-season dish.