La Compote de Lapin aux Pruneaux

• 1 rabbit, weighing about 900 g-1 kg (2–2¼ lb)

Wash and dry the rabbit and cut it into pieces. Slice the onion and carrots. Put the meat and vegetables into a bowl with the oil and wine, the herbs tied into a bunch and the garlic. Leave to marinate overnight, or for at least 12 hours.

Soak the prunes in the warm tea for about 3 hours so that they plump up, then bring them to the boil and let them barely simmer for 10 minutes. Leave