{"id":1780,"date":"2011-05-20T03:57:53","date_gmt":"2011-05-20T03:57:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1780"},"modified":"2011-05-20T03:57:53","modified_gmt":"2011-05-20T03:57:53","slug":"rehkeule-mit-kartoffelgrostel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/20\/rehkeule-mit-kartoffelgrostel\/","title":{"rendered":"Rehkeule mit Kartoffelgr\u00f6stel"},"content":{"rendered":"

Zutaten:<\/strong>
\n500 Gramm Rehkeule, ohne Knochen und Sehnen
\nEtwas Pfeffer & Salz
\nEtwas \u00d6l oder Schmalz zum Braten
\nCognac-Pfeffersauce<\/em>
\n30 ml Weinbrand oder Cognac
\n50 Gramm Butter
\n50 Gramm Creme fraiche
\n1 EL Geschroteter Pfeffer
\n1 EL Gr\u00fcnen Pfeffer
\n1 Zwiebel, klein gew\u00fcrfelt
\n1\/4 Liter Wildsauce oder Bratensaft
\n20 ml Sahne, fl\u00fcssig
\nPfeffer & Salz
\nKnoblauch
\nKartoffe-Bohnengr\u00f6stel<\/em>
\n500 Gramm Kartoffel, fest kochend
\n150-200 Gramm Bohnen
\nEtwas Schmalz, zum Braten
\nPfeffer & Salz
\nMuskat<\/p>\n

Zubereitung:<\/strong>
\nDas Rehfleisch w\u00fcrzen und in einer Pfanne von allen Seiten anbraten. Dann ca. 10 – 15 Minuten bei 180\u00b0C ins Bratrohr schieben. Wenn der Rehbraten gar ist, in Scheiben schneiden und das Fleisch auf zwei Teller anrichten. Dazu machen wir eine Cognac-Pfeffersauce und verfeinern das Ganze mit einem L\u00f6ffel Preiselbeeren.
\nIn einem Topf etwas Butter und Knoblauch erhitzen, die Zwiebel mit dem geschroteten und gr\u00fcnen Pfeffer anschwitzen. Dann mit Cognac abl\u00f6schen und anz\u00fcnden (flambieren), ausbrennen lassen und mit der Wildsauce und der Sahne aufgie\u00dfen. Das Ganze etwas einkochen lassen, mixen und durch ein Sieb streichen. Die Sauce abschmecken und mit Creme fraiche und etwas Butter gut mixen. Die Sauce ist eine hervorragende Beigabe zu Wild oder kurz gebratenem Fleisch.
\nDie Kartoffeln sch\u00e4len und in Salzwasser kochen. Ausdampfen lassen und in dicke Scheiben schneiden. Inzwischen die Bohnen putzen und in Salzwasser knackig kochen. Die Kartoffelscheiben in einer Pfanne mit Schmalz anbraten und mit Salz und Pfeffer w\u00fcrzen. Die Bohnen auf Gabel gro\u00dfe St\u00fccke schneiden und zu den Kartoffelscheiben geben, mitr\u00f6sten bis die Kartoffeln goldgelb sind. Dann auf einem Teller ehanrichten und als Beilage zur Rehkeule servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 500 Gramm Rehkeule, ohne Knochen und Sehnen Etwas Pfeffer & Salz Etwas \u00d6l oder Schmalz zum Braten Cognac-Pfeffersauce 30 ml Weinbrand oder Cognac 50 Gramm Butter 50 Gramm Creme fraiche 1 EL Geschroteter Pfeffer 1 EL Gr\u00fcnen Pfeffer 1 Zwiebel, klein gew\u00fcrfelt 1\/4 Liter Wildsauce oder Bratensaft 20 ml Sahne, fl\u00fcssig Pfeffer & Salz … <\/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-1780","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-reh","item-wrap"],"yoast_head":"\nRehkeule mit 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Juli 2011","format":false,"excerpt":"Zutaten Sauce 100 Gramm Baby-M\u00f6hren 1 Zwiebel gew\u00fcrfelt 2 EL Butter Salz Pfeffer 50 ml Wei\u00dfwein 100 Gramm Staudensellerie in Scheiben 100 Gramm Steinpilze in St\u00fccken 120 ml Gefl\u00fcgelfond 100 Gramm Sahne 1 EL Sauerrahm 1 TL K\u00f6rniger Senf Schalenstreifen von 1\/2 unbehandelten Zitrone 1 Bund Estragon gehacktt Schnitzel 500\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\/1780","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=1780"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1780\/revisions"}],"predecessor-version":[{"id":1781,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1780\/revisions\/1781"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}