1 1/2 lb. boneless rabbit, cut in strips
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. butter
1 c. (10 1/2 oz.) rabbit broth
1 c. flour
1 c. sour cream
1 (10 1/2 oz.) can condensed French onion soup
1 (4 oz.) can drained mushrooms
Buttered noodles or rice
5 drops liquid pepper hot sauce

Coat meat with mixture of flour, salt and pepper. Melt butter in an 8-inch square glass baking dish; add meat and stir to coat; cover with waxed paper and cook 7-8 minutes at high power or until meat is no longer pink, stirring 3 times.

Pour broth and onion soup over meat; heat uncovered to boiling, 8-10 minutes on high; stirring once; cook uncovered 3 more minutes on high power. Stir in mushrooms, sour cream and pepper sauce. Cover and heat to serving temperature, 1-2 minutes, at medium power, stirring once. Serve over rice or noodles. 6 servings.