Rabbit Cutlets - cooking recipe

Ingredients

4 back legs, boned and 4 tenderloins from 2 young rabbits
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. flour
1/4 tsp. thyme
1/2 tsp. basil
1/2 c. heavy cream
1 c. fine breadcrumbs
about 6 Tbsp. butter
2 cloves garlic, peeled

Preparation

Dress and clean bird carefully.
Place the turkey in a baking pan, add water, salt and pepper.
Bird can be stuffed with your favorite stuffing if desired.
Bake in medium hot oven, allowing about 20 minutes for each pound of weight.
Baste the turkey with butter frequently, because wild birds are usually more lean than domestic fowl.
Thicken the liquid into a gravy before serving.