Soak the prunes in the tea overnight or heat them gently together until the prunes soften.
Dry, season and brown the rabbit pieces in the mixture of oil and butter. Place them in a casserole and add the carrots to the pan. Stir until they begin to colour them lower the heat and add the shallots. Keep stirring until the shallots soften, then pour in the vermouth and reduce by half, scrap