Tender and succulent rabbit with a mustard golden crust, roasted on a bed of crisp salty pancetta and sweet onions is a rustic family meal at it’s best.

With a sharp knife (I used a cleaver and a chef's utility knife), divide the rabbit into 6 pieces: 2 back legs, two front legs, and the saddle (backstrap) in two parts. Don't fret if your cuts aren't perfect — this is a rustic dish. I decided to filet the saddle off the bone because I knew my daughter likes it that way but you can simply slice the saddle in half and keep it on the bone. If you feel more comfortable, just ask your butcher or rabbit source to divide your rabbit for you. Season each piece with a generous pinch of salt and pepper.

Preheat the oven to 400°F. In a large skillet, heat butter and olive oil over medium-high heat. Once hot, increase the heat to high, add the rabbit pieces, and sear each side for 5 min or until browned, remove from pan.

While the skillet is still hot, add the pancetta and onions. Remove from heat and return the rabbit to the skillet on top of the pancetta.

In a bowl, combine bread crumbs, olive oil, parsley, and salt. Top each rabbit piece with a large spoonful of mustard and a generous coating of the bread crumb mixture.

Place in the oven and roast for 18 min. Then place under the broiler for only 2 min for the breadcrumbs become golden.

Enjoy!