Chef's Rabbit

by Harry Walker

Servings: 2 servings

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

INSTRUCTIONS

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.

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Tagged: maincourses, rabbit, wildgame add tags

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