Serves 4

1 whole rabbit, broken down, skinned, rinsed and patted dry
3 tablespoons Dijon mustard
1 tablespoon fresh minced thyme
1/4 cup naturally brewed soy sauce
1 tablespoon sambal
1 tablespoon minced garlic
1/4 cup Chinese black vinegar
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Pre-heat an oven to 375 degrees. Rub oil all over rabbit then season, then rub Dijon all over and sprinkle with thyme. Place rabbit in roasting pan with rack and roast until done, about 45-50 minutes, until meat reaches 150-155 degrees (carry-over cooking will bring it to 160 degrees). Meanwhile, in a small bowl, combine naturally brewed soy sauce, sambal, garlic and vinegar and place in dipping dishes. Let rabbit rest for 5 minutes, eat with hands and enjoy.