Preparation: 20 minutes (prepare the marinade the day before)

- Cut the rabbit into pieces and keep the liver separate, having added a dash of vinegar.
- Marinade (the day before): Peel the onions and carrots Put the rabbit and vegetables in a terrine or oven dish with a few peppercorns, the rest of the vinegar, and 2 tablespoons of oil. Mix and cover with half of the wine. Soak the prunes in the rest of the wine.

- The next day: Drain and dry the rabbit. Melt the butter in a casserole dish and add 2 tablespoons of oil. Brown the rabbit.
Take the pieces out and keep them warm. Cut the bacon into pieces and brown them with the small onions.
Add the rabbit and sprinkle with flour. Let the mixture take on colour and then put in the wine the prunes had been soaking in.
Next, add the garlic, thyme, bayleaf or sage, and parsley. Put the marinade through a conical filter and pour it into the cooking dish. Cover and let simmer for one hour. Add the prunes, cook for 30 more minutes.

Incorporate the grilled liver. Put the rabbit out on a serving dish surrounded by onions and prunes, and cover with sauce. Sprinkle with parsley.