Yield: 2 servings
1 Rabbit -or-
2 Pheasants (cut in pieces)
Salt and white pepper
6 Bacon slices, cut into lg
1 Onion, chopped fine
8 Extra large mushrooms, whole
6 oz Beef stock
1 cup 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.
Pour beef stock over all and put in preheated oven at 450 °F for 30 minutes, or until meat is done.
Take meat out.
Whip sour cream into remaining pan juices and pour over meat.