Panko- and Mustard-Crusted Rabbit

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This panko- and mustard-crusted rabbit is an elegant choice for those seeking a high-protein alternative to traditional poultry. By coating the lean, tender meat in a punchy Dijon mustard glaze and a generous layer of thyme-scented breadcrumbs, you achieve a beautiful contrast between the succulent interior and the golden, crunchy exterior. It is a sophisticated way to enjoy game, offering a mild yet distinctive flavour that is perfectly complemented by the aromatic herbs.

Ideal for a nutritious weekend dinner, this recipe brings a gourmet touch to homemade cooking without requiring complex techniques. Rabbit is naturally low in fat and high in essential minerals, making it a healthy addition to a balanced diet. Serve these crispy pieces alongside some roasted root vegetables or a fresh, seasonal green salad for a complete and satisfying savoury meal.

Ingredients for Panko- and Mustard-Crusted Rabbit

110g unsalted butter, melted
230g Dijon mustard
300g 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 tesked kosher salt
1/2 teskedar nymalen svartpeppar
60 ml extra jungfruolja

How to make Panko- and Mustard-Crusted Rabbit

Preheat oven to 260°C. 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 177°C. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.

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