Compote of Rabbit with Prunes from The Cooking of South West France by Paula Wolfert

Ingredients

• Herb bouquet: 3 sprigs parsley, ¼ teaspoon dried thyme or 3 fresh sprigs, ¼ teaspoon dried rosemary or 1 sprig fresh rosemary, and 1 imported bay leaf tied in cheesecloth
• 4 cups unsalted chicken stock (storebought or homemade)
• 2 teaspoons Dijon mustard
• 5 ounces pancetta, cut into 1-inch cubes
• 1 garlic clove, halved
• 1 shallot, sliced
• ½ cup sliced carrots
• 3 medium onions, thinly sliced
• 2½ tablespoons extra virgin olive oil
• 2 cups dry white wine ⅔ cup plus
• 1 mature stewing rabbit or fryer (young; about 3 pounds), fresh or frozen
• 1 cup brewed black tea, preferably linden
• 12 to 18 fresh sorrel leaves, depending upon size and pungency, finely shredded
• Fresh lemon juice
• 12 pitted prunes
• Salt
• freshly ground pepper
• ½ cup heavy cream