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']
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.
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