Lapin Saute Aux Pruneaux Sauteed Rabbit With Prunes Recipes
BROCHETTE DE LAPIN AUX PRUNEAUX
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or saddle). In Canada, asking for the kidneys is no problem. In the United States, it is hit or miss. Another nice option is an easy pan jus, made by deglazing the pan with a shot of sherry, then adding 1/2 cup (125 ml) chicken stock and 2 tablespoons unsalted butter.
Provided by Fredéric Morin
Categories Appetizer Lunch Prune Rabbit Bacon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 skewers
Number Of Ingredients 9
Steps:
- 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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