Grand-Père Guillaume's Braised Rabbit With Prunes

Instructions

1. Combine all Marinade ingredients in a large bowl or zip-top bag. Add the Rabbit pieces, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
2. Remove the Rabbit from the Marinade and pat dry with paper towels. Reserve the Marinade.
3. Heat Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the Rabbit pieces in batches, ensuring not to overcrowd the pot. Set aside.
4. Add the chopped Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
5. Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
6. Gradually pour in Chicken Broth and Dry Red Wine, scraping up any browned bits from the bottom of the pot. Add Tomato Paste and Bay Leaf. Bring to a simmer.
7. Return the Rabbit to the pot. Add the reserved Marinade. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the Rabbit is very tender.
8. Stir in Prunes during the last 30 minutes of cooking.
9. Remove the Bay Leaf. Stir in Butter until melted. Garnish with Fresh Parsley before serving.