Panko- and Mustard-Crusted Rabbit

Panko- and Mustard-Crusted Rabbit
Photo by Deborah Ory


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

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


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