{"id":3419,"date":"2012-01-01T21:12:26","date_gmt":"2012-01-01T21:12:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3419"},"modified":"2012-01-01T21:12:27","modified_gmt":"2012-01-01T21:12:27","slug":"filetto-di-capriolo-in-crosta-rehfilet-im-blatterteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/filetto-di-capriolo-in-crosta-rehfilet-im-blatterteig\/","title":{"rendered":"Filetto di Capriolo in crosta (Rehfilet im Bl\u00e4tterteig)"},"content":{"rendered":"

Zutaten<\/strong>
\n350 g Esskastanien
\nSalz
\n4 Pfefferk\u00f6rner
\n4 Pimentk\u00f6rner
\n1 EL Heidelbeermarmelade
\n2\/3 kleiner Wirsingkopf
\n600 g Rehr\u00fcckenfilet, ausgel\u00f6st
\n2 EL Butter
\n2\/3 Packung TK-Bl\u00e4tterteig
\n2\/3 Ei<\/p>\n

Zubereitung<\/strong>
\nKastanien sch\u00e4len, in Salzwasser weichkochen, durch ein Sieb passieren. Das P\u00fcree mit fein zerstossenem Pfeffer, Piment und Marmelade w\u00fcrzen. Die Wirsingbl\u00e4tter vom Strunk l\u00f6sen, in Salzwasser zwei Minuten blanchieren, eiskalt abschrecken. Rehfilet sorgf\u00e4ltig parieren (von H\u00e4uten und Sehnen s\u00e4ubern), in heisser Butter rundum anbraten, dabei salzen, pfeffern und mit Piment w\u00fcrzen.
\nDie Teigplatten antauen lassen, aufeinandergestapelt messerr\u00fcckend\u00fcnn ausrollen und mit den abgetropften Wirsingbl\u00e4tter belegen. Darauf die Kastanienfarce verstreichen. In die Mitte das Rehfilet setzen. Den Teig dar\u00fcber zusammenschlagen und rundum gut verschliessen. Mit der Nahtstelle nach unten auf ein Blech setzen. Das Paket mit verquirltem Ei einpinseln. Zum Servieren aufschneiden und mit etwas Bratensaft betr\u00e4ufeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 350 g Esskastanien Salz 4 Pfefferk\u00f6rner 4 Pimentk\u00f6rner 1 EL Heidelbeermarmelade 2\/3 kleiner Wirsingkopf 600 g Rehr\u00fcckenfilet, ausgel\u00f6st 2 EL Butter 2\/3 Packung TK-Bl\u00e4tterteig 2\/3 Ei Zubereitung Kastanien sch\u00e4len, in Salzwasser weichkochen, durch ein Sieb passieren. Das P\u00fcree mit fein zerstossenem Pfeffer, Piment und Marmelade w\u00fcrzen. Die Wirsingbl\u00e4tter vom Strunk l\u00f6sen, in Salzwasser zwei … <\/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-3419","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-reh","item-wrap"],"yoast_head":"\nFiletto di 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Den Rosenkohl putzen: Die \u00e4u\u00dferen Bl\u00e4tter entfernen und den Strunk kreuzweise einschneiden. Den Rosenkohl in 12 - 15 Minuten in Salzwasser garen, abschrecken und gut abtropfen lassen.2. Die Schlagsahne aufkochen. Den Rosenkohl hineingeben, mit Salz, Pfeffer und Muskatnu\u00df\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3307,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/vierlander-ente-mit-pfeffersauce-und-mirabellenknodeln\/","url_meta":{"origin":3419,"position":5},"title":"Vierl\u00e4nder Ente mit Pfeffersauce und Mirabellenkn\u00f6deln","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 8 kleine Bundm\u00f6hren (\u00e0 25 g) 300 g Romanesco 60 g Butter Salz 350 g Wirsing 50 g Schalotten 50 g durchwachsener Speck (in Scheiben) 100 g Cr\u00e8me double wei\u00dfer Pfeffer 1 (Vierl\u00e4nder) Ente 2,5 kg (k\u00fcchenfertig) 500 ml dunkler Gem\u00fcsefond 100 ml Schlagsahne 1 TL gr\u00fcne Pfefferk\u00f6rner 1\/2\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"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\/3419","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=3419"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3419\/revisions"}],"predecessor-version":[{"id":3420,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3419\/revisions\/3420"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}