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

  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