Cut the rabbit into portions and place them in a bowl. Add crushed garlic, juniper berries, oregano, olive oil, salt, and pepper, mixing until well coated.

Remove the rabbit pieces from the marinade and coat each piece in all-purpose flour, shaking off any excess.

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the rabbit and sear for 3-4 minutes on each side until golden brown.

Carefully discard the excess oil from the skillet, leaving any crispy bits behind for flavor. Pour in 1 ½ cups of dry white wine, scraping the bottom of the pan to deglaze it.

In a large pot, melt 2 tablespoons of butter. Add diced carrots, onions, and celery, sautéing for 5 minutes until softened.

Add 1 tablespoon of tomato paste and 1 tablespoon of flour, cooking for an additional 3-4 minutes.

Pour the deglazed wine mixture into the pot along with dried porcini mushrooms, green olives, capers, herbs, and the seared rabbit pieces.

Pour in 4 cups of vegetable broth, bringing it to a boil before reducing to a low simmer. Cover the pot and cook for about 1 hour.

After 1 hour, uncover the pot and stir in 6 prunes, allowing the stew to simmer uncovered for an additional 30-40 minutes.

Taste and adjust the seasoning with salt and pepper as necessary. Remove any sprigs of fresh herbs before serving.