Fricassee of Rabit with Prunes

Ingredients

• 12 ready-to-eat prunes, (Agen, if possible)
• 175ml/6fl oz dry white wine
• 1 tbsp olive oil
• 4 skinned rabbit legs, each cut into two pieces and trimmed
• 100g/4oz unsalted butter
• 3 shallots, finely chopped
• 6 whole almonds, blanched and ground (1 heaped tbsp)
• 3 garlic cloves, finely chopped
• 100g/4oz pine nuts
• 1 dsp aged balsamic vinegar (optional)
• 12 fresh sage leaves
• 2 tsp chopped fresh flat-leaf parsley