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. 1. Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.
2. 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. 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. 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.

rabbit, bacon, prunes, red onion, olive oil, salt, rosemary, canola oil, unsalted butter

Taken from www.epicurious.com/recipes/food/views/brochette-de-lapin-aux-pruneaux-368960 (may not work)