1. Cut the rabbit tenderloin and livers into cubes. 
2. Remove the green stems from the onions and cut the white parts in half. 
3. Combine the mustard and 100 ml olive oil. Add the rabbit cubes and marinate (at least 30 minutes, but even better if marinated for up to 12 hours.) Onto each skewer, place two cubes of rabbit tenderloin, a cube of liver and half a spring onion.
4. Place the brochettes on the barbecue or under the broiler and cook for 5 minutes on each side.
5. Serve with the barbecue sauce.

..........
Photo and collaboration: Comité Lapin Interprofessionnel and Canetti Conseil. Photograph: CLIPP/Y.Bagros.