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Recipe Details:
This is a recipe for a super tender, diabetic-friendly main entrée for any special occasion. You will definitely impress your family and guests with this juicy, and aromatic dish that people usually don’t come by every day. It is pretty quick and easy to cook and can be served with any side of your choice.
Step 1 Divide the basil, thyme, parsley and dill into 2 bunches and tie them with a string. Step 2 Cut the rabbit into pieces, salt and pepper on all sides. Melt butter in a frying pan and fry the rabbit in it until golden brown. Remove the rabbit from the pan. Step 3 Fry the mushrooms in the frying pan where the rabbit was cooked until golden brown. If the mushrooms are large, cut them in halves. Add a little salt to the mushrooms while frying. Step 4 Return the rabbit to the frying pan with the mushrooms, pour in the wine and simmer for 5-7 minutes. Step 5 Pour in the chicken broth and add the herb bunches. Simmer covered over low heat for 40 minutes. After that, discard the herbs. Step 6 Mix the cream with the egg yolks until smooth. Remove the pan from heat and pour in the cream and yolk mix, then return to very low heat and cook for 5 minutes. It’s necessary to remove the pan from the heat to make sure the cream mix does not boil. Season with salt and pepper. Step 7 Remove the rabbit from heat, serve and enjoy!
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