Panko- and Mustard-Crusted Rabbit
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 cup dijon mustard
- Carbohydrate 13 g(4%)
- Cholesterol 208 mg(69%)
- Fat 37 g(57%)
- Fiber 2 g(9%)
- Protein 65 g(131%)
- Saturated Fat 13 g(67%)
- Sodium 730 mg(30%)
- Calories 661
Preparation 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 rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil. 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. 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.
Preparation 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 rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil. 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. 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.
