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.

　　

Ingredients

Makes 8 servings

　　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

　　

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.

　　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.