Heat oven to 150C/130C fan/gas 2. Put
the prunes in a bowl with the brandy and
brown sugar, stir, then set aside to soak.
Dust the rabbit in the flour. Heat the oil
in a large flameproof dish and brown the
rabbit all over until golden – you may
have to do this in batches. Set the rabbit
aside. Add the bacon, vegetables, garlic
and herbs to the dish and fry for 5 mins
until starting to colour.
Pour in the red wine and scrape all the
goodness off the bottom of the dish. Add
the chicken stock and put the rabbit back
in the dish with the boozy prunes, then
cover and cook for 2 hrs, stirring
occasionally, until the rabbit is totally
tender. Serve scattered with parsley and
wild rice on the side.