In a large skillet, brown the rabbit pieces in the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the bacon. Set aside on paper towel.
In the same skillet, brown the shallots. Add oil, if needed. Deglaze with the wine and reduce by half. Add the broth, herbs and place the rabbit back in the pan. Season with salt and pepper.
Bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes. Add the prunes and maple syrup. Continue cooking for about 30 minutes, uncovered, or until the meat is tender. Adjust the seasoning.