{"id":3632,"date":"2012-01-20T18:14:39","date_gmt":"2012-01-20T18:14:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/rehruckenfilets-mit\/"},"modified":"2012-01-20T19:36:47","modified_gmt":"2012-01-20T19:36:47","slug":"rehruckenfilets-mit","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/rehruckenfilets-mit\/","title":{"rendered":"Rehr\u00fcckenfilets mit Wacholdersauce"},"content":{"rendered":"

Zutaten<\/b><\/p>\n

1,5 kg Rehr\u00fccken (f\u00fcr vier Filets \u00e0 150 g, vom Wildh\u00e4ndler ausl\u00f6sen, 600 g Knochen walnu\u00dfgro\u00df hacken lassen)
50 g Butterschmalz
300 ml Rotwein
1\/4 gew\u00fcrfelte Porreestange
250 g grobe Zwiebelw\u00fcrfel
150 g grobe M\u00f6hrenw\u00fcrfel
150 g Staudenselleriest\u00fccke
15 Wacholderbeeren
5 wei\u00dfe Pfefferk\u00f6rner
2 Lorbeerbl\u00e4tter
5 Thymianzweige
4 Rosmarinzweige
1 TL Tomatenmark
3\/4 l Fleischbr\u00fche
Salz, Pfeffer
50 ml Holunderbeersaft
1 TL Honig
50 g kalte Butter
1 EL Preiselbeerkonfit\u00fcre (mit ganzen Preiselbeeren) <\/p>\n

Zubereitung<\/b><\/p>\n

1. Die Rehr\u00fcckenfilets nachparieren: eventuell noch vorhandene Sehnen und H\u00e4ute abschneiden.
2. 30 g Butterschmalz im Br\u00e4ter erhitzen, die Knochen darin anr\u00f6sten, mit 50 ml Rotwein abl\u00f6schen, um die R\u00f6ststoffe zu l\u00f6sen, dann weiterr\u00f6sten, wieder mit 50 ml Rotwein abl\u00f6schen und weiterr\u00f6sten. 50 ml Rotwein zugie\u00dfen. Porree, Zwiebeln, M\u00f6hren und Staudensellerie zugeben und mitr\u00f6sten. 10 Wacholderbeeren, Pfefferk\u00f6rner, Lorbeerbl\u00e4tter, 2 Thymian- und 2 Rosmarinzweige zugeben und auch braten. Zum Schlu\u00df des Anbratens das Tomatenmark kurz mitr\u00f6sten.
3. Den Wildfondansatz mit dem restlichen Rotwein und der Fleischbr\u00fche aufgie\u00dfen und salzen. Den Wildfond 70 Minuten langsam kochen lassen, durch ein mit einem Passiertuch ausgelegtes Sieb gie\u00dfen und das Fett absch\u00f6pfen. Den Wildfond kr\u00e4ftig auf 350 ml einkochen lassen.
4. Das restliche Butterschmalz erhitzen, die Rehr\u00fcckenfilets darin rundherum anbraten. Dabei restlichen Thymian, Rosmarin und Wacholder mitbraten. Die Filets nach dem Umdrehen mit Salz und Pfeffer w\u00fcrzen.
5. Die Filets mit den Kr\u00e4utern auf ein mit Alufolie belegtes Blech legen und im vorgeheizten Backofen auf der zweiten Einschubleiste von unten 12 -15 Minuten bei 170 Grad garen (Gas 1 – 2, Umluft 12 – 15 Minuten bei 150 Grad). Das Fleisch vorm anschneiden noch etwas ruhen lassen.
6. Den Holundersaft in den Wildfond gie\u00dfen und kurz durchkochen. Den Honig unterr\u00fchren und die Sauce wieder etwas einkochen lassen. Zum Binden die kalte Butter in kleinen St\u00fcckchen in die Wacholdersauce einschwenken. Die Sauce mit Preiselbeerkonfit\u00fcre aromatisieren. Die Rehfilets schr\u00e4g aufschneiden, mit der Wacholdersauce und Rosenkohlp\u00fcree anrichten und servieren.<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Rehr\u00fccken (f\u00fcr vier Filets \u00e0 150 g, vom Wildh\u00e4ndler ausl\u00f6sen, 600 g Knochen walnu\u00dfgro\u00df hacken lassen)50 g Butterschmalz300 ml Rotwein1\/4 gew\u00fcrfelte Porreestange250 g grobe Zwiebelw\u00fcrfel150 g grobe M\u00f6hrenw\u00fcrfel150 g Staudenselleriest\u00fccke15 Wacholderbeeren5 wei\u00dfe Pfefferk\u00f6rner2 Lorbeerbl\u00e4tter5 Thymianzweige4 Rosmarinzweige1 TL Tomatenmark3\/4 l Fleischbr\u00fcheSalz, Pfeffer50 ml Holunderbeersaft1 TL Honig50 g kalte Butter1 EL Preiselbeerkonfit\u00fcre (mit ganzen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[371],"class_list":["post-3632","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-rehrucken","item-wrap"],"yoast_head":"\nRehr\u00fcckenfilets 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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":[]},{"id":5283,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/balsamicosauce\/","url_meta":{"origin":3632,"position":2},"title":"Balsamicosauce","author":"Steffen","date":"5. 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Dezember 2011","format":false,"excerpt":"Zutaten 400 g Kartoffeln 50 g Butterschmalz 100 g M\u00f6hren 100 g Petersilienwurzel (ersatzweise Sellerie) 400 g Lammfleisch, gew\u00fcrfelt 1 Prise Salz, Pfeffer, Muskat 1 mittlere Zwiebel, fein gehackt 100 ml Rotwein, trocken 250 ml Rinderfond etwas hei\u00dfe Milch 1 EL Mehl 2 EL Petersilie, fein geschnitten 1 EL Butter\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":897,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/kurbissuppe\/","url_meta":{"origin":3632,"position":4},"title":"K\u00fcrbissuppe","author":"Steffen","date":"23. 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Juli 2011","format":false,"excerpt":"Zutaten Schnitzel: 1 Rehr\u00fccken 250 g Kr\u00e4uterseitlinge 150 g breite Bohnen 300 ml Wildsosse 1 EL grober Senf 40 g Butter 60 g Speck 1 Schalotte 2 EL Butterschmalz Gew\u00fcrzsalz f\u00fcr Wild Klosssp\u00e4tzle: 3 Br\u00f6tchen vom Vortag 250 ml Milch 3 Eigelbe 3 EL Mehl Salz, Pfeffer Muskat Raps\u00f6l Blattpetersilie\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\/3632","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=3632"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3632\/revisions"}],"predecessor-version":[{"id":3636,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3632\/revisions\/3636"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}