Categories: Meats, Misc. 
      Yield: 2 servings 
  
      1    Rabbit -or-                         1    Onion, chopped fine 
      2    Pheasants (cut in pieces)           8    Extra large mushrooms, whole 
           Salt and white pepper                    Or quartered 
           Flour                               6 oz Beef stock 
      6    Bacon slices, cut into lg           1 c  Sour cream 
           Squares                         
  
  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