Brochette de Lapin aux Pruneaux

Name: Brochette de Lapin aux Pruneaux
Yield: 4 servings
Ingredients: 1 1 rabbit, divided into 2 legs, 2 loins, and 2 kidneys; 1 4 slices bacon, cut into 3 pieces each; 1 12 pitted prunes; 1 1 red onion, cut into 12 pieces; 1 2 tablespoons olive oil; 1 1 teaspoon salt; 1 2 large sprigs rosemary; 1 1 tablespoon canola oil; 1 1 tablespoon unsalted butter

From the kitchen of Carly

Tender rabbit threaded onto skewers with bacon, sweet prunes, and red onion, then seared until the meat is pink and juicy. Rosemary and olive oil bring earthiness to this elegant French bistro classic that feels fancy but cooks in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 rabbit, divided into 2 legs, 2 loins, and 2 kidneys
14 slices bacon, cut into 3 pieces each
112 pitted prunes
11 red onion, cut into 12 pieces
12 tablespoons olive oil
11 teaspoon salt
12 large sprigs rosemary
11 tablespoon canola oil
11 tablespoon unsalted butter

Instructions

1. Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.
2. Have ready 6 bamboo skewers. Thread the following onto each skewer: 1 leg piece, 1 bacon piece, 1 prune, 1 loin piece, 1 onion piece. Repeat again.
3. Arrange the skewers on a platter. Drizzle the olive oil evenly over the skewers, then sprinkle with the salt. Pluck the needles from the rosemary sprigs, and add a few pinches to each skewer.
4. Warm the canola oil and butter in a large frying pan over high heat. When the butter has melted and the fat is hot, add the skewers and cook, turning once, for 4 minutes on each side. Remove the pan from the heat and let the skewers rest for 3 minutes before serving.