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.
Recipe information
Yield
Makes 8 servings
Ingredients
1
1
2
1
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
Step 2
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.
Step 3
Bake 15 minutes, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.