Chef's Rabbit

Title:
Chef's Rabbit

Yield:
2 Servings

Categories:
Meats,
Misc




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini