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Granny's Rabbit Prune Casserole

1/4 x brown onion
1 x clove garlic
1 sprg thyme
1/2 tbl peanut oil
2 x rabbit hind legs
1 tsp tomato paste
1/2 cup red wine
1 cup boiling water
10 x prunes, pitted
    salt and freshly ground black pepper
2 x carrots
1 tbl chopped parsley

 Method :
Dice onion. Crush garlic and finely slice thyme.
Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add thyme and onion to pan and stir for 1 minute before adding tomato paste, garlic and wine. Bring to the boil, add boiling water and prunes and season with salt and pepper. Lower to a simmer, cover and cook for 1 hour.
Add carrots, cover pan and cook for a further 30 minutes. Check that the rabbit is tender, and cook a little longer if necessary.
Stir in parsley and serve.