Preheat the oven to 180°C.
Simmer prunes in brandy over medium heat then set aside to cool.
Melt 25g butter with oil and fry seasoned rabbit portions until golden-brown.
Transfer rabbit to a casserole dish and fry bacon in the same pan until crisp.
Scatter bacon over rabbit and fry shallots in remaining butter until softened.
Stir in flour then slowly add wine and 250ml stock until the sauce thickens.
Add both mustards, herbs, and seasonings then pour over the meat.
Add remaining stock and bring to a simmer on the hob.
Cover with greaseproof paper and a lid then bake for 75 to 120 minutes.
Stir in cream and the prune-brandy mixture then simmer gently for a few minutes.