Chopped onion fry in the butter until transparent. Add bacon, diced and fried. Excess grease is drained. Rabbit meat is also cut into large cubes and fry in the same pan until brown. Sprinkle with a little flour to thicken the sauce and everything is transferred into a deep glass dish with a lid which previously placed red wine, prunes, raisins, brown sugar and two bay leaves. Allow to simmer for about 40 minutes in a preheated 180 C oven. Serve with boiled potatoes, coarsely chopped, to absorb the sauce.