Panko- and Mustard-Crusted Rabbit

Panko- and Mustard-Crusted Rabbit
Photo by Deborah Ory


  • ½ cup unsalted butter
  • ¼ cup fresh thyme leaves
  • 2 cups panko (Japanese bread crumbs)
  • 2 2 1/2 to 3-pound fryer rabbits
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • + 1 more ingredients
    • 1 cup Dijon mustard

Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme. Season rabbit pieces with salt and pepper. Using pastry brush, brush 1 piece generously with mustard mixture, then dip in panko mixture and toss to coat. Transfer to large rimme...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network