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Chef's Rabbit

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      Title: CHEF'S RABBIT
 Categories: Meats, Misc
      Yield: 2 Servings
 
      1    Rabbit -or-
      2    Pheasants (cut in pieces)
           Salt and white pepper
           Flour
      6    Bacon slices, cut into lg
           Squares
      1    Onion, chopped fine
      8    Extra large mushrooms, whole
           Or quartered
      6 oz Beef stock
      1 c  Sour cream
 
  Season meat with salt and white pepper and dredge with flour. In hot
  skillet, cook bacon pieces about half way. Add rabbit and/or pheasant
  and brown on both sides. Add onions and saute with meat. Add
  mushrooms. Pour beef stock over all and put in preheated oven at 450
  degrees for 30 minutes, or until meat is done. Take meat out. Whip
  sour cream into remaining pan juices and pour over meat.
  
  Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg,
  Bloomington MN
 
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