{"id":4681,"date":"2012-11-30T18:45:22","date_gmt":"2012-11-30T18:45:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4681"},"modified":"2012-11-30T18:45:22","modified_gmt":"2012-11-30T18:45:22","slug":"gansebraten-und-2-fullungen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/30\/gansebraten-und-2-fullungen\/","title":{"rendered":"G\u00e4nsebraten und 2 F\u00fcllungen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Gans, ca. 3 kg schwer
\netwas Salz, Pfeffer
\n150 g Suppengem\u00fcse, gew\u00fcrfelt
\n3 Zweige Majoran
\n1 EL Tomatenmark
\n250 ml Gaense- oder Gefluegelfond
\nFruchtige F\u00fcllung:<\/em>
\n2 \u00c4pfel
\n1 Zwiebel
\n2 EL Pinienkerne, geroestet
\n50 g Backpflaumen ohne Stein
\n50 g getrocknete Aprikosen
\n50 g getrocknete Birnen
\n1 EL Orangenmarmelade
\n1\/2 Bund Blattpetersilie, grob gehackt
\nSalz, Pfeffer
\nMajoran
\nSemmelf\u00fcllung:<\/em>
\n2 Schalotten, fein gew\u00fcrfelt
\n100 g gerauchter Bauch, gew\u00fcrfelt
\n5 Br\u00f6tchen vom Vortag
\n150 ml Milch
\n200 g G\u00e4nseleber
\n2 TL Majoran, frisch gezupft
\n1-2 Eier
\n1\/2 Bund Blattpetersilie, fein geschnitten
\nSalz, Pfeffer, Muskat
\nButter<\/p>\n

Zubereitung<\/strong>
\nDie Gans auswaschen, trocken tupfen, innen und aussen kr\u00e4ftig mit Salz und Pfeffer w\u00fcrzen. Nach Belieben f\u00fcllen. Dann zun\u00e4hen oder mit Zahnstochern verschliessen.
\nEine Fettpfanne 1 cm hoch mit kochendem Salzwasser f\u00fcllen unter den Backrost stellen. Die Gans mit der Brustseite nach unten auf den Bratrost setzen. Bei 200 Grad ca. 1,5 Stunden braten. Dann das Fett aus der Saftpfanne abgiessen und das Suppengem\u00fcse sowie den Majoran zugeben. Die Gans wenden und nochmals ca. 1 Stunde braten.
\nW\u00e4hrend der letzten halben Stunde nach Wunsch mit kaltem Salzwasser oder einer Honig-Salz-Biermischung bepinseln, damit die Gans noch knuspriger wird.
\nVor dem Servieren das R\u00f6stgem\u00fcse in einen Topf geben, Tomatenmark zugeben und anschwitzen und mit Fond aufgiessen. Einkochen und durch ein Sieb passieren oder p\u00fcrieren. Evtl. mit Mehlbutter binden.
\nFruchtige F\u00fcllung:<\/em>
\nAlle Zutaten w\u00fcrfeln und vermengen. Mit Salz, Pfeffer und Majoran abschmecken.
\nSemmelf\u00fcllung:<\/em>
\nDie Schalotte zusammen mit dem gerauchten Bauch in Butter anschwitzen. Die Br\u00f6tchen fein w\u00fcrfeln und mit heisser Milch \u00fcbergiessen. Kurz aufsaugen lassen. Dann die gew\u00fcrfelte Leber und die restlichen Zutaten zugeben. Kr\u00e4ftig mit Salz, Pfeffer und Muskat abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Gans, ca. 3 kg schwer etwas Salz, Pfeffer 150 g Suppengem\u00fcse, gew\u00fcrfelt 3 Zweige Majoran 1 EL Tomatenmark 250 ml Gaense- oder Gefluegelfond Fruchtige F\u00fcllung: 2 \u00c4pfel 1 Zwiebel 2 EL Pinienkerne, geroestet 50 g Backpflaumen ohne Stein 50 g getrocknete Aprikosen 50 g getrocknete Birnen 1 EL Orangenmarmelade 1\/2 Bund Blattpetersilie, grob … <\/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-4681","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nG\u00e4nsebraten 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Innereien Beifu\u00df frischer Majoran Pfeffer Salz Zwiebel, mittelgro\u00df 100 g \u00a0Sellerie 100 g \u00a0M\u00f6hren 100 g \u00a0Lauch F\u00fcllung\u00a0 50 g \u00a0gerauchten Schweinebauch 50 g \u00a0kleingehackte Zwiebeln 500 g \u00a0Rosenkohl \u00a0500 g \u00a0Maronen, gesch\u00e4lt 80 g \u00a0Zucker 0,1 l \u00a0trockener Rotwein 0,1 l \u00a0Bratensaft\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":[]},{"id":741,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gefullte-gansebrust-mit-birnen\/","url_meta":{"origin":4681,"position":2},"title":"Gef\u00fcllte G\u00e4nsebrust mit Birnen","author":"Steffen","date":"18. 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November 2021","format":false,"excerpt":"Gans mit F\u00fcllung G\u00e4nsebr\u00e4ter 1 Gans ca 4 kgSalz und PfefferF\u00fcllung500 g Kastanien gekocht, gesch\u00e4lt und p\u00fcriert1\/2 Tasse Butter250 g Hackfleisch halb und halb ( angebraten)die Innereien der Gans p\u00fcriert1 gro\u00dfe Zwiebel (zusammen mit dem Hackfleisch angebraten)2 TL SalzPfeffer3 EL Wein (am besten einen guten Roten,)2 Tasse in der Pfanne\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":[]},{"id":4679,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/29\/gansebraten-mit-kartoffelfullung\/","url_meta":{"origin":4681,"position":5},"title":"G\u00e4nsebraten mit Kartoffelf\u00fcllung","author":"Steffen","date":"29. November 2012","format":false,"excerpt":"Zutaten 1 frische Gans von ca. 5-6 kg 750 g Kartoffeln, festkochend 1 Bund Salbei 1 gro\u00dfe Zwiebel 100 g durchwachsener Speck (ger\u00e4uchert) Salz, Pfeffer Zubereitung Die Kartoffeln sch\u00e4len, in grobe W\u00fcrfel von etwa 2 cm Kantenl\u00e4nge schneiden und etwa 5 Minuten lang in gesalzenem Wasser etwas vorkochen. Die Zwiebel\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\/4681","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=4681"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4681\/revisions"}],"predecessor-version":[{"id":4682,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4681\/revisions\/4682"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}