Chef's Rabbit

Directions

1. 1
   Season meat with salt and white pepper and dredge with flour.
2. 2
   In hot skillet, cook bacon pieces about half way.
3. 3
   Add rabbit and/or pheasant and brown on both sides.
4. 4
   Add onions and saute with meat.
5. 5
   Add mushrooms.
6. 6
   Pour beef stock over all and put in preheated oven at 450F (230C) for 30 minutes, or until meat is done.
7. 7
   Take meat out.
8. 8
   Whip sour cream into remaining pan juices and pour over meat.