Chef's Rabbit
Yield
2 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
|
*
|
| 6 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 8 | each |
mushrooms
|
|
| 173.4 | ml/g |
beef stock
prefer veal stock if possible |
|
| 237 | ml |
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 sauté with meat. Add mushrooms.
Pour beef stock over all and put in preheated oven at 450℉ (230℃) for 30 minutes, or until meat is done.
Take meat out. Whip sour cream into remaining pan juices and pour over meat.
