Panko- and Mustard-Crusted Rabbit

Ingredients for Panko- and Mustard-Crusted Rabbit

• 110g unsalted butter, melted

• 230g Dijon mustard

• 300g panko (Japanese bread crumbs)

• 1/4 cup fresh thyme leaves, chopped

• 2 (2 1/2 to 3-pound) fryer rabbits, cut into 8 serving pieces, rinsed, and patted dry

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 60ml extra-virgin olive oil

How to make Panko- and Mustard-Crusted Rabbit

Preheat oven to 260°C. 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 rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil.

Bake 15 minutes, then reduce heat to 177°C. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.