Chef's Rabbit
- 1 each rabbit
- 6 slices bacon
- 1 each onions chopped
- 8 each mushrooms
- 6 ounces beef stock prefer veal stock if possible
- 1 cup 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 450F (230C) for 30 minutes, or until meat is done.
- Take meat out.
- Whip sour cream into remaining pan juices and pour over meat.
rabbit, bacon, onions, mushrooms, beef, sour cream
Taken from recipeland.com/recipe/v/chefs-rabbit-45211 (may not work)