Braised Rabbit with Prunes (Lapin Aux Pruneaux)

Name: Braised Rabbit with Prunes (Lapin Aux Pruneaux)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: European, Mediterranean, French
Ingredients: One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts; Salt; Extra virgin olive oil; 1 Tbsp butter; 3-4 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 (200 grams) pitted prunes (dried plums); Several sprigs fresh thyme; 1 bay leaf; 1 rabbit liver (optional, should be sold with the rabbit); 1 Tbsp vinegar (optional)