Place rabbit pieces, wine, port, oil, bouquet garni, garlic, carrot and the onion pierced with the cloves in a bowl, cover and marinade for at least 24h in the fridge.
In a heavy based pot heat olive oil. With paper towel pat dry the meat and seal the pieces in the pot until golden brown. Pour the marinade, carrots, onions and herbs over the meat and add the corn flour diluted in a little water. Stir. Bring to the boil. Cover and cook in the oven at 170° for 50 minutes.
Just before taking the rabbit out of the oven, sauté the mushroom and speck in a frying pan with a little oil. Add the sautéed mushroom, speck and the prunes to the rabbit and place it back in the oven for a further 20 minutes.
Check and rectify seasoning if required.
Note: if the sauce is a little thin, reduce it for a further 5 minutes on the stove.
Serve with steamed Kipfler potatoes or papadelle pasta