Chef's rabbit

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

Or quartered

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.

Add mushrooms.

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.