prefer veal stock if possible
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.