Venison Steak And Gravy

• 8 slices venison steaks
• 1 large onion, sliced thin
• 4 Tbsp. cooking oil
• 2 cans mushroom soup (small)
• 2 equal cans water
• 1 lb. sliced mushrooms or can of mushrooms
• salt and pepper
• 3 lb. rabbit
• 1/4 c. flour
• 1/2 tsp. salt
• some pepper
• 1 large sliced onion
• 1/4 c. margarine (butter or fat)
• 1 c. chicken or rabbit stock
• 2 Tbsp. paprika
• 1 c. sour cream
• 1 tsp. lemon juice

1. Cut rabbit in pieces and roll in flour that has been seasoned with salt and some pepper.
2. Let stand while you cook onion in margarine.
3. When onion is wilted, add rabbit and brown on all sides.
4. Pour chicken or rabbit stock in the pan; add paprika and cook.
5. Simmer until the rabbit is tender.
6. Remove to a dish and keep warm.
7. Bring sauce in the pan to a boil.
8. Stir in sour cream. Add salt if necessary and lemon juice.
9. Heat, but don't boil, and pour over the rabbit.
10. Serve with rice or noodles, to 6.

onion, cooking oil, mushroom soup, water, mushrooms, salt, rabbit, flour, salt, pepper, onion, margarine, chicken, paprika, sour cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823486 (may not work)