1 rabbit leg
6 prunes of good quality
2 minced cloves of garlic
Pinch of thyme
Salt and pepper
Sweet white wine (a RIesling or Gewutztraminer is best)
Pat of butter
Bring a thick-bottomed saute pan up to heat, drizzle a generous amount of olive oil in. When the pan is at searing temperature (a splash of water immediately evaporates on contact), place the rabbit leg in. Caramelized until the emat is a rich brown on both sideas, and then turn heat down considerably to bring the pan's temperature to a more reasonable cooking temperature. Finish the rabbit leg in the pan, and remove to a warm location (like an oven). It's best to rest the rabbit on paper towels, so that it does not become greasy.
In the same pan, still at medium heat, add the garlic. Shortly thereafter, add the prunes. Keep the prunes moving continuously in th pan so that they do not stick too much (they will somewhat). Deglaze the pan with the wine, and cook it off before adding the cream and the thyme. Reduce the sauce, season with salt and pepper to taste, and then mount it with butter. Pour the sauce liberally over the rabbit, and serve.