Brochette de Lapin aux Pruneaux
Brochette de Lapin aux Pruneaux is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bone the legs and loins.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBone the legs and loins.
Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.