Chefs Rabbit Recipe
Yield: 2 ServingsRecipe by luhu.jp
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 ounce: Beef stock,
1 cup: Sour cream,
Directions:
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
degrees for 30 minutes, or until meat is done. Take meat out. Whip
sour cream into remaining pan juices and pour over meat.
Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg,
Bloomington MN
Source from luhu.jp
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
degrees for 30 minutes, or until meat is done. Take meat out. Whip
sour cream into remaining pan juices and pour over meat.
Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg,
Bloomington MN
Source from luhu.jp