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This rabbit cream recipe is delicious. It comes out very tender and with a very mild sauce, with a touch of rosemary gives it an exquisite flavor.
The truth is that whenever I do Meat in sauce, I throw a pinch of romero because it gives a very special flavor and goes perfect with any type of meat.
This recipe is made with rabbit, although it can also be made with chicken. Both types of meat go perfect with this heavy cream.
Creamy rabbit
The touch of rosemary and the mild flavor of the rabbit make this recipe a delicious first course.
More information - Cheeks with Provençal herbs
Source - Thermomix Magazine
Adapt this recipe to your Thermomix model
First of all, I would like to thank you for making this recipe for me one of these days of the week. Second, how happy you have to be at home with you because you don't stop cooking. greetings and thanks for everything
Thank you very much Isaac. The truth is that they are happy, although sometimes my husband scolds me because he says I make too much food. I work long hours outside the home and cooking relaxes me, especially baking. I'm glad you like our recipes. Thank you very much for following us. All the best.
Hello girls, what good recipes you give us, thank you very much. (I'm the girl with questions haha) How can I print your recipes, because I don't always have a computer when making food, thanks
good Juana to print the recipes you have several options. but the best one is that you find at the top where it says file several options are opened and one of them is to print. It is not complicated but the issue is that you will print the entire page.
If you have more questions, ask
Hello, if we wanted to make this recipe with chicken, what would be the quantity? All the best.
Hello jubilo89, it would be the same. All the best.
Hello, I have made this recipe with rabbit, but the meat has been quite undone, even hooked on the blades, at first I thought I had made a mistake when setting speed 1, and that I should have set spoon speed, but no, the recipe is with speed 1. Is there a trick to do it without unraveling ????
Hi Lola, for both the chicken and the rabbit I put the pieces of meat with the bone "standing up", that is to say vertical between the blades and that way it doesn't fall apart. The same I do with the chicken thighs, I stand them up between the blades. I'm sorry it came undone. All the best.
Elena, I have the chicken in the thermo (it was what I had in the fridge), almost ready for dinner today. I'm frying some potatoes to accompany it, and the truth is that the pint is great, a different dish, and we like to vary the flavors, it makes each meal anything but boring. I'll tell you tomorrow the success (sure enough) of the recipe. A kiss
I hope you like Marién. You will tell me. All the best.
KISIERA ACER STA RECIPE XRO I ONLY HAVE BREAST IN FILLETS WILL I SERVE FOR THIS RECIPE? OR TELL ME ANY CN PECHUGA, MUXAS ASIAS A GREETING.
Hello Jubilo89, you can make it but you can try the recipe for "Chicken with almonds", it is made with chicken breasts and it is delicious. All the best.
Hello, I really like the recipes you have, I have the thermos for a month and I am testing. Right now I'm making the rabbit and after half an hour I had to remove it, it was completely discarded and I don't know why. Maybe you have to put the butterfly.
Hello Gema, I do not put the butterfly, with the turn to the left and the spoon speed remains as you see in the photo. Nothing is undone. If you want to do it again you can put the butterfly so that it fits you better. All the best.
Thank you for answering, I really think that maybe it is a long time, because today I have eaten it and it tastes very good, but it has remained almost mush, in fact I have eaten it by myself for the issue of the bones for the children. Anyway, I'll try another day.
something is wrong in the recipe, in addition to losing some pieces of chicken, following step by step as you indicate the chicken is dry !!!
Hello Eras96, if you have made them with chicken, the time is less. I thought it was the same (I always make it with rabbit) but the chicken takes less time to make, I think that 30-40 minutes is enough for it to be done and tender. As it is softer, it is better to put the butterfly on the blades since the chicken falls apart more than the rabbit. All the best.
SPECTACULAR!!!
I'm very glad you liked it !!
I don't know what I should have done but the rabbit has broken up and the milk sauce looked like a porridge ... my husband had to make a Serrano ham sandwich, hehe, well I'll have to make someone else's rabbit next time way.
ains ... Well ... I don't know what happened ... Maybe the rabbit was very cute. Next time you can put the times indicated for the chicken and with the butterfly ...
A kiss!
Is it the same with semi milk? Thanks
Yes, perfectly 🙂
I want to make this recipe tomorrow but I have read several comments that the rabbit falls apart, would it be possible to do it with the butterfly?
Hello Blanca, my advice is to put the butterfly, the chicken pieces that are not too small and put it for 40 minutes to see if it is tender. And add more minutes to your liking until it is ready. And put a left turn and spoon speed !! I hope it goes well for you 🙂
I have not gotten rid of it ... I have put leeks instead of onion and I have added Provencal herbs ... it has turned out delicious, thank you very much