Ingredients:

• 1 (3- to 3 1/2-pound) rabbit, cut into 6 to 8 serving parts
• Salt
• Extra virgin olive oil
• 1 tablespoon butter
• 3 to 4 large shallots, sliced, about 1 cup
• 1 clove garlic, minced
• 1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
• Freshly ground black pepper
• 7 ounces (200g) pitted prunes (dried plums)
• Several sprigs fresh thyme
• 1 bay leaf
• 1 rabbit liver (optional, should be sold with the rabbit)
• 1 tablespoon vinegar