Panko- And Mustard-Crusted Rabbit

• 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

1. Preheat oven to 500u0b0F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
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.
3. Bake 15 minutes, then reduce heat to 350u0b0F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.

unsalted butter, mustard, thyme, fryer rabbits, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/panko-and-mustard-crusted-rabbit-236320 (may not work)