Lapin aux Pruneaux

• 1 tender rabbit
• ½ pint red wine
• 4 carrots, sliced

Cut rabbit into serving pieces. Marinate in red wine for 24 hours with sliced carrots and onion, bay leaves, and salt and freshly ground black pepper, to taste. Drain and pat dry with paper towels or a clean cloth. Sauté pieces in butter and olive oil until they are well coloured. Add marinade juices and enough water to cover; add prunes which you have soaked in water overnight. Bring to a boil