Preheat your oven to 330F
Remove your rabbit from the fridge after it has thawed. Remove pacakging and check the rabbit over to make sure there are no misc items that need to be trimmed off. Place the rabbit into your dutch oven.
Take the soft butter and break off chuncks into your hand. Pat the butter onto the rabbit, so that it is completely covered. Sprinkle with parsley and salt. Place the uncovered dutch oven in your oven to roast for 30 minutes.
While your rabbit is roasting, in a bowl, combine onion, carrots, garlic, oregano, and brown sugar. Warm up chicken stock so that it is hot.
Once 30 minutes have passed, remove your rabbit from the oven and add hot chicken stock and onion mixture from your bowl. Cover the rabbit and place back in the oven for 45 minutes to cook.
Once your rabbit has cooked for an additional 45 minutes, remove it from the oven and check on it. It should be nearing 165F internal tempature. You can also cut into it to make sure there is not any pink left. It should be similar to a chicken, once the pink is gone, is it cooked. If it is not, it may need to cook longer. As long as your rabbit is close to 165F add your prunes and olives to the ducth oven. Return to the oven for 15 more minutes. (Be sure to roast your rabbit longer if needed! You do not want to eat raw rabbit.)
In a small bowl, combine honey, mustard and a little salt if desired. Whisk together so that it mixes well. Place in individual serving dipping bowls on each plate.
Once rabbit finished roasting, remove from oven and let rest inside the dutch oven for a little bit. Serve and enjoy!