Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.89 Kcal (1034 kJ) | ||
| Calories from fat | 197.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.93g | 34% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 803.48mg | 33% | |
| Potassium | 55.65mg | 1% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 216.92 Kcal (908 kJ) | ||
| Calories from fat | 173.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.27g | 34% | |
|---|---|---|---|
| Cholesterol | 26.8mg | 10% | |
| Sodium | 705.95mg | 33% | |
| Potassium | 48.89mg | 1% | |
| Total Carbs | 9.5g | 4% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 1.52g | 7% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 8% | |
| Calcium | 23.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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