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Brochette de Lapin
aux Pruneaux

['1 rabbit, divided into 2 legs, 2 loins, and 2 kidneys', '4 slices bacon, cut into 3 pieces each', '12 pitted prunes', '1 red onion, cut into 12 pieces', '2 tablespoons olive oil', '1 teaspoon salt', '2 large sprigs rosemary', '1 tablespoon canola oil', '1 tablespoon unsalted butter']

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.

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