Lapin aux Pruneaux (Rabbit with Prunes)

By James MacGuire

Rabbit is cooked with prunes in southwest France as well as in the north, where the dish is sometimes called à la flamande. It’s really a variation of lapin à la bourguignonne, retaining the lardons and sometimes adding or substituting raisins (or, on occasion, fresh Muscat grapes); like British jugged hare, it is often made slightly sweet and sour by v…