{"id":1070,"date":"2011-04-25T19:16:08","date_gmt":"2011-04-25T19:16:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1070"},"modified":"2011-04-25T19:16:08","modified_gmt":"2011-04-25T19:16:08","slug":"rehrucken-mit-broccolipuree","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/rehrucken-mit-broccolipuree\/","title":{"rendered":"Rehr\u00fccken mit Broccolip\u00fcree"},"content":{"rendered":"

Zutaten:<\/b>
\n1 Rehr\u00fccken (ca. 1,5 -1,8 kg)
\n11\/2 l Buttermilch
\n1 TL Salz
\nfrisch gemahlener schwarzer Pfeffer
\n8 Wacholderbeeren
\n8 Scheiben durchw. Speck
\n3 EL Butter
\n300 ml saure Sahne
\n3\/8 l hei\u00dfes Wasser
\n1\/4 l Sahne
\nSalz
\nPfeffer aus der M\u00fchle
\n2 EL Johannisbeergelee
\nF\u00fcr das Broccolip\u00fcree:<\/em>
\n500 g frischen Broccoli
\nSalzwasser
\n3 EL Creme fraiche
\nSalz
\nwei\u00dfer Pfeffer a. d. M\u00fchle
\n1 Messerspitze. Muskat
\nMandelbl\u00e4ttchen<\/p>\n

\nZubereitung: <\/b>Den Rehr\u00fccken mit einem scharfen Messer vorsichtig h\u00e4uten, waschen und einen Tag zugedeckt in Buttermilch legen. Zwischendurch mehrmals wenden. Herausnehmen und mit K\u00fcchenkrepp trockentupfen. Dann den Rehr\u00fccken mit Salz und Pfeffer w\u00fcrzen und mit zerdr\u00fcckten Wacholderbeeren einreiben. Den Backofen auf 230 Grad vorheizen. Das Fleisch in einen Br\u00e4ter geben und mit den Speckstreifen belegen. Mit zerlassener Butter \u00fcbergie\u00dfen, in den Backofen schieben und 20 Minuten braten. Danach die saure Sahne \u00fcber den Rehr\u00fccken gie\u00dfen und nochmals 20 Minuten braten. Nach Ende der Bratzeit den R\u00fccken auf eine vorgew\u00e4rmte Platte legen. Mit hei\u00dfem Wasser loskochen. Den Bratensaft durch ein Sieb in einen Topf gie\u00dfen, aufkochen, Sahne einr\u00fchren und mit Salz, Pfeffer und Johannisbeergelee abschmecken. Den Rehr\u00fccken mit den Knochen nach unten auf eine vorgew\u00e4rmte Platte legen und das Fleisch von Wirbel- und R\u00fcckenknochen l\u00f6sen. Mit einem scharfen Messer dann in schr\u00e4ge Scheiben schneiden und diese wieder an das Knochenger\u00fcst legen.
\nF\u00fcr das Broccolip\u00fcree Salzwasser zum Kochen bringen, den geputzten Broccoli hineingeben und 12 Minuten garen. Nicht zu weich werden lassen. Dann auf ein Sieb geben und abtropfen lassen. Im Mixer p\u00fcrieren, die Creme fraiche unterziehen und mit Salz, Pfeffer und Muskat w\u00fcrzen. Das Broccolip\u00fcree zu dem Rehr\u00fccken auf die vorgew\u00e4rmte Platte geben und mit Mandelbl\u00e4ttchen bestreut servieren. Die Sauce getrennt dazu reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1 Rehr\u00fccken (ca. 1,5 -1,8 kg) 11\/2 l Buttermilch 1 TL Salz frisch gemahlener schwarzer Pfeffer 8 Wacholderbeeren 8 Scheiben durchw. Speck 3 EL Butter 300 ml saure Sahne 3\/8 l hei\u00dfes Wasser 1\/4 l Sahne Salz Pfeffer aus der M\u00fchle 2 EL Johannisbeergelee F\u00fcr das Broccolip\u00fcree: 500 g frischen Broccoli Salzwasser 3 EL … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,254],"tags":[255],"class_list":["post-1070","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-reh","item-wrap"],"yoast_head":"\nRehr\u00fccken 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September 2014","format":false,"excerpt":"Zutaten 25 g Butter 1 Knoblauchzehe, gesch\u00e4lt 6 Zweige Thymian (die abgezupfte Bl\u00e4tter) Salz 4 Hirschr\u00fccken-Filets - ca. 3 cm dick 10 Wacholderbeeren 6 EL Oliven\u00f6l 2 EL Johannisbeergelee oder Preiselbeergelee 200 g Blaubeeren, frisch oder tiefgek\u00fchlt 50 ml Rotwein Schwarzer Pfeffer Zubereitung Butter in Fl\u00f6ckchen auf einem Teller im\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1071,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1070\/revisions\/1071"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}