Broiled Rabbits

Pounding the rabbit flat ensures even cooking and tenderizes the lean, delicate meat by breaking down muscle fibers. The buttered paper (en papillote technique) creates a steam barrier that prevents the lean meat from drying out during high-heat broiling while allowing controlled browning. Basting with abundant butter after cooking adds flavor and moisture that the naturally low-fat rabbit meat lacks, while the resting period allows juices to redistribute throughout the meat.