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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
Directions:View on Epicurious
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