{"id":4689,"date":"2012-12-05T19:31:13","date_gmt":"2012-12-05T19:31:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4689"},"modified":"2012-12-05T19:31:13","modified_gmt":"2012-12-05T19:31:13","slug":"kaninchen-in-pflaumenwein","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/kaninchen-in-pflaumenwein\/","title":{"rendered":"Kaninchen in Pflaumenwein"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Kaninchenkeulen a 200 g
\nSalz
\nPfeffer
\n400 g Pflaumen
\n30 g Ingwer, frisch
\n1\/2 Knolle Knoblauch, jung
\n4 mittlere rote Chilischoten
\n4 EL \u00d6l
\n2 EL Zucker
\n150 ml Pflaumenwein
\n50 g Pinienkerne
\n300 ml Gefl\u00fcgelfond
\n100 ml Holunderbeersaft
\n1 TL Speisest\u00e4rke
\n1 Bund Koriandergr\u00fcn<\/p>\n

Zubereitung<\/strong>
\nDie Kaninchenkeulen salzen und pfeffern. Die Pflaumen vierteln, entkernen. Den Ingwer sch\u00e4len, in feine Scheiben schneiden. Vom Knoblauch die auesseren Bl\u00e4tter entfernen, waagerecht halbieren. Die Chilischoten l\u00e4ngs halbieren, entkernen, grob zerschneiden. Die Keulen im \u00d6l von allen Seiten anbraten, herausnehmen, Zucker und Pflaumen in den Br\u00e4ter geben, mit dem Pflaumenwein abl\u00f6schen. Ingwer, Knoblauch, Chilies, Sternanis, Pinienkerne und Lorbeer dazugeben, den Fond und den Holunderbeersaft dazugiessen. Die Keulen daraufsetzen, im vorgeheizten Backofen bei 200\u00b0C 40 Minuten schmoren. Keulen ab und zu mit dem Fond besch\u00f6pfen. Die Speisest\u00e4rke mit etwas kaltem Wasser anr\u00fchren, zum Schluss die Sauce damit leicht binden. Mit Salz und Pfeffer abschmecken. Das Koriandergr\u00fcn grob hacken und vor dem Servieren dar\u00fcberstreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Kaninchenkeulen a 200 g Salz Pfeffer 400 g Pflaumen 30 g Ingwer, frisch 1\/2 Knolle Knoblauch, jung 4 mittlere rote Chilischoten 4 EL \u00d6l 2 EL Zucker 150 ml Pflaumenwein 50 g Pinienkerne 300 ml Gefl\u00fcgelfond 100 ml Holunderbeersaft 1 TL Speisest\u00e4rke 1 Bund Koriandergr\u00fcn Zubereitung Die Kaninchenkeulen salzen und pfeffern. Die Pflaumen … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[6,254],"tags":[609],"class_list":["post-4689","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nKaninchen in 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