Slow-cooked rabbit stew - Good Food Middle East

Ingredients

• 140g prunes
• 50ml brandy
• 50g soft brown sugar
• 2 rabbits, jointed
• plain flour, for dusting
• 1 tbsp vegetable oil
• 3 rashers smoked streaky bacon, sliced into thin strips
• 2 carrots, chopped
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 garlic clove, crushed
• 2 thyme sprigs
• 1 bay leaf
• 150ml red wine, the best you can afford
• 250ml chicken stock
• chopped parsley and wild rice, to serve