{"id":4675,"date":"2012-11-29T18:47:35","date_gmt":"2012-11-29T18:47:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4675"},"modified":"2012-11-29T18:47:35","modified_gmt":"2012-11-29T18:47:35","slug":"odenwalder-gansebraten-mit-honiglack","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/29\/odenwalder-gansebraten-mit-honiglack\/","title":{"rendered":"Odenw\u00e4lder G\u00e4nsebraten mit Honiglack"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Gans ca. 4,5 kg
\nPfeffer & Salz
\n3 EL Preiselbeerkompott
\n0,1 Liter Rotwein
\n0,3 Liter Braune Grundsauce
\n300 Gramm Esskastanien
\n3 \u00c4pfel
\n2-3 EL Honig
\n2-3 EL Apfelsaft<\/p>\n

Zubereitung<\/strong>
\nDie \u00e4u\u00dfere Schale der Esskastanien entfernen. Diese dann kurz in kochendem Wasser blanchieren und die Haut abziehen. Die \u00c4pfel sch\u00e4len, vierteln, das Kerngeh\u00e4use raus schneiden und in W\u00fcrfel schneiden. Die Gans auswaschen und trockenlegen. Mit Salz und Pfeffer w\u00fcrzen und mit den Esskastanien und \u00c4pfeln f\u00fcllen. Die Gans in einen entsprechenden Br\u00e4ter setzen und mit 1 Liter Wasser angie\u00dfen. Bei 180\u00b0C in den Ofen schieben.
\nNach ca. 1,5 Stunden sollte das Wasser verdampft sein, eventuell noch einmal nachgie\u00dfen. Danach soll die Gans bei trockener Hitze knusprig braten. Entweder Temperatur erh\u00f6hen oder den Dampfabzug
\nganz \u00f6ffnen. Ist die Gans gr\u00f6\u00dfer oder ist absehbar, dass sie in der
\nangegebenen Zeit nicht weich wird, muss die Temperatur reduziert und
\ndie Garzeit verl\u00e4ngert werden. Honig und Apfelsaft verr\u00fchren. Ca. 20
\nMinuten vor Schluss wird die Gans mit damit eingepinselt. Eventuell
\nauch zwei Mal einstreichen.<\/p>\n

Die Gans herausnehmen, zerteilen und auf einer Platte anrichten. Das
\nG\u00e4nseschmalz des Bratenansatzes absch\u00fctten. Den Bratenansatz mit
\nRotwein und brauner Sauce verkochen. Preiselbeerkompott zugeben und
\nabschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Gans ca. 4,5 kg Pfeffer & Salz 3 EL Preiselbeerkompott 0,1 Liter Rotwein 0,3 Liter Braune Grundsauce 300 Gramm Esskastanien 3 \u00c4pfel 2-3 EL Honig 2-3 EL Apfelsaft Zubereitung Die \u00e4u\u00dfere Schale der Esskastanien entfernen. Diese dann kurz in kochendem Wasser blanchieren und die Haut abziehen. Die \u00c4pfel sch\u00e4len, vierteln, das Kerngeh\u00e4use raus … <\/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":[43,6],"tags":[207],"class_list":["post-4675","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nOdenw\u00e4lder 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