Brochette de Lapin aux Pruneaux

Ingredients

• 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

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