Rabbit with prunes recipe | Taste of France®

Ingredients

• 1 rabbit, cut into 7–8 pieces
• 2 tablespoons sunflower oil
• 30g unsalted butter
• 2 onions, halved and sliced
• 200g bacon lardons
• About 100g plain flour
• 125 ml port
• 400g plump prunes, preferably French
• 1 tablespoon crème fraîche
• Coarse sea salt and freshly ground black pepper
• Tagliatelle, to serve
• 1 onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, crushed
• 2 sprigs of thyme
• 1 fresh bay leaf
• 750-ml bottle red wine
• 250 ml Cognac
• A few black or green peppercorns
• A large flame-proof casserole