Slow-cooked rabbit stew

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