{"id":4825,"date":"2013-01-01T19:40:43","date_gmt":"2013-01-01T19:40:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4825"},"modified":"2013-01-01T19:40:43","modified_gmt":"2013-01-01T19:40:43","slug":"kaninchen-mit-provencekrautern","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/01\/kaninchen-mit-provencekrautern\/","title":{"rendered":"Kaninchen mit Provencekr\u00e4utern"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n1 Kaninchen; ca. 1 kg<br \/>\nOliven\u00f6l<br \/>\n1 Bouquet garni (Thymian\/Rosmarin\/Lorbeer)<br \/>\n5 dl Weisswein<br \/>\n5 dl Bouillon<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nZwiebel und Karotten grob schneiden, Tomaten h\u00e4uten und entkernen. Das Kaninchen in 6 St\u00fccke teilen und im Br\u00e4ter mit Oliven\u00f6l anbraten. Herausnehmen, auf einen Teller legen und im gleichen \u00d6l Zwiebeln, Karotten und Knoblauch anbraten. Das Kaninchen wieder in den Topf geben, salzen, pfeffern. Wei\u00dfwein, Br\u00fche, die Tomaten und das Bouquet garni zugeben. Alles ca. 1,5 Stunden bei kleiner Hitze zugedeckt schmoren, bis das Fleisch leicht vom Knochen f\u00e4llt. Zum Schluss die Oliven zuf\u00fcgen. Kr\u00e4uterb\u00fcndel entfernen, evtl. eingekochte So\u00dfe mit ein wenig Wasser verl\u00e4ngern.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 Kaninchen; ca. 1 kg Oliven\u00f6l 1 Bouquet garni (Thymian\/Rosmarin\/Lorbeer) 5 dl Weisswein 5 dl Bouillon Zubereitung Zwiebel und Karotten grob schneiden, Tomaten h\u00e4uten und entkernen. Das Kaninchen in 6 St\u00fccke teilen und im Br\u00e4ter mit Oliven\u00f6l anbraten. Herausnehmen, auf einen Teller legen und im gleichen \u00d6l Zwiebeln, Karotten und Knoblauch anbraten. Das Kaninchen &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/01\/kaninchen-mit-provencekrautern\/\">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":[609],"class_list":["post-4825","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Mehl mit Pfeffer und Salz vermischen, die Fleischst\u00fccke darin\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/11\/20230926111923_Rabbit_in_pumpkin.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/11\/20230926111923_Rabbit_in_pumpkin.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/11\/20230926111923_Rabbit_in_pumpkin.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/11\/20230926111923_Rabbit_in_pumpkin.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/03\/kaninchen-im-thymian-speckmantel\/","url_meta":{"origin":4825,"position":3},"title":"Kaninchen im Thymian-Speckmantel","author":"Steffen","date":"3. 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Oktober 2013","format":false,"excerpt":"Zutaten 200 g Wei\u00dfe Bohnen; \u00fcber Nacht in kaltem Wasser eingeweicht 1 Bouquet garni; Zwiebel, Sellerie, Karotte 1 Knoblauchzehe 100 g Speckschwarte, unger\u00e4uchert - blanchiert 1,5 l Wasser 150 g Magerspeck 1 Knoblauchwurst oder 1 Zungenwurst 150 g Spickspeck - d\u00fcnn geschnitten 50 g Wei\u00dfbrot, ohne Kruste, gerieben Lammragout 600\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5029,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/05\/kaninchen-mit-rosmarin-und-weisswein\/","url_meta":{"origin":4825,"position":5},"title":"Kaninchen mit Rosmarin und Weisswein","author":"Steffen","date":"5. Februar 2013","format":false,"excerpt":"Zutaten 1 kg Kaninchen, in 8 St\u00fccke zerlegt 4 EL Oliven\u00f6l, extra vergine 2 EL Staudensellerien, fein gew\u00fcrfelt 2\/3 Knoblauchzehe, gesch\u00e4lt 100 ml Weisswein, trocken 1 Rosmarinzweige, frisch Salz Pfeffer, schwarz 2\/3 Br\u00fchw\u00fcfel und 1 EL Tomatenmark in 4 EL warmem Wasser aufgel\u00f6st Zubereitung 1. 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