Phyllo Rabbit

Ingredients
1/2 cup butter, melted, divided
12 sheets phyllo dough (14 inches by 9 inches)
3 cups diced cooked rabbit
1/2 pound sliced bacon, cooked and crumbled
3 cups frozen chopped broccoli, thawed and drained
2 cups (8 ounces) shredded cheddar or Swiss cheese
6 eggs
1 cup half-and-half cream or evaporated milk
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Directions
Brush sides and bottom of a 13-inch by 9-inch baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter; repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. In a bowl, combine rabbit, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In another bowl, whisk together eggs, cream, milk, salt and pepper; pour over rabbit mixture. Cover filling with one sheet of phyllo; brush with butter; Repeat with remaining phyllo dough. Brush top with remaining butter. Bake, uncovered, at 375° for 35-40 minutes. Let stand for 5-10 minutes before cutting.