Ingredients
| 1 | rabbit or | | 2 | pheasants, cut in pieces | | Salt and white pepper | | Flour | | 6 slices | bacon, cut into lg. squares | | 1 | lg. onion, chopped fine | | 8 | x-lg. mushrooms, whole or | | quartered | | 6 oz. | beef stock | | 1 cup | sour cream |
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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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