Martine Francke’s Rabbit with Prunes 

 | RICARDO

Ingredients

• 1/3 cup (75 ml) unbleached all-purpose flour
• 1 rabbit, cut into pieces
• 2 tablespoons (30 ml) grapeseed oil
• 1/2 cup (125 ml) bacon, cut into lardons
• 3 shallots, chopped
• 3 cloves garlic, peeled
• 1 1/2 cups (375 ml) red wine
• 1 1/2 cups (375 ml) chicken broth
• 1 bay leaf
• 1 sprig fresh thyme
• 1 cup (250 ml) pitted prunes
• 1/2 cup (125 ml) maple syrup
• Salt and pepper