Name: Panko- and Mustard-Crusted Rabbit
Yield: Makes 8 servings
Ingredients: 1/2 cup unsalted butter, melted; 1 cup Dijon mustard; 2 cups 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 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil

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Panko- and Mustard-Crusted RabbitDeborah Ory; food styling: Elizabeth Duffy

Why not rabbit for Thanksgiving? The combination of a tangy mustard spread and an herbed-panko crust give the meat intense flavor, while keeping it ultramoist. And a cooking time of less than 30 minutes allows extra time for relaxing and socializing with your guests.

Cook's note:

Although rabbit is frequently compared to chicken in terms of cooking methods and times, be careful not to overcook it. Unlike chicken, perfectly cooked rabbit meat should still be very slightly pink near the bone.

Recipe notes

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