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Shanna's Fricassee Rabbit Prunes

12 x Ready-to-eat prunes, (Agen, if possible)
175 ml Dry white wine
1 tbl Olive oil
4 x Skinned rabbit legs, each cut into
    Two pieces and trimmed
100 gm Unsalted butter
3 x Shallots, finely chopped
6 whl almonds, blanched and ground (around 1 heaped tbsp)
3 x Garlic cloves, finely chopped
100 gm Pine nuts
1 dsp aged balsamic vinegar, (optional)
12 x Fresh sage leaves
2 tsp Chopped fresh flat-leaf parsley
    Salt and freshly ground black pepper

 Method :
1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid.
2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside.
3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown.
4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left.
5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve.