| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Misc |
2 |
Servings |
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 |
oz |
Beef stock |
| 1 |
c |
Sour cream |
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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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