{"id":5031,"date":"2013-02-06T20:00:14","date_gmt":"2013-02-06T20:00:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5031"},"modified":"2013-02-06T20:00:14","modified_gmt":"2013-02-06T20:00:14","slug":"kaninchenfrikassee-mit-rotwein-und-backpflaumen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/","title":{"rendered":"Kaninchenfrikassee mit Rotwein und Backpflaumen"},"content":{"rendered":"

Zutaten<\/strong>
\n2\/3 junges Kaninchen (1,5-2 kg)
\n100 g kleine Zwiebeln
\n100 g durchwachsener Speck
\n30 g Butter
\n1 EL Weizenmehl
\n350 ml dunkler Rotwein (Cahors)
\n2\/3 Bund gemischte K\u00fcchenkr\u00e4uter (Petersilie,Kerbel)
\nSalz
\nPfeffer
\n1 Lorbeerblatt
\n250 g M\u00f6hren
\n200 g eingeweichte Backpflaumen
\n1 Eigelb
\n3 EL Creme fraiche<\/p>\n

Zubereitung<\/strong>
\nDas Kaninchen absp\u00fclen und in mundgerechte St\u00fccke zerhacken.
\nDie Zwiebeln sch\u00e4len und den Speck w\u00fcrfeln. Die Zwiebeln mit den Speckw\u00fcrfeln in der heissen Butter goldgelb anbraten lassen und anschliessend aus der Pfanne nehmen. Die Kaninchenteile im Speckfett anbraten. Mit Mehl best\u00e4uben und dem Wein \u00fcbergiessen. K\u00fcchenkr\u00e4uter absp\u00fclen, trocken tupfen, hacken, zusammen mit Zwiebeln und Speck zum Kaninchen geben, salzen und pfeffern und das Lorbeerblatt hinzuf\u00fcgen. Bei m\u00e4ssiger Hitze 2 Stunden garen lassen. Die M\u00f6hren putzen, waschen, in Scheiben schneiden und zum Kaninchen geben. 30 Minuten weiter garen lassen.
\nKurz vor Kochzeitende die abgetropften Backpflaumen zum Fleisch geben. Fleisch und Gem\u00fcse in eine vorgew\u00e4rmte Sch\u00fcssel legen. Die Sauce mit dem in Creme fraiche verr\u00fchrten Eigelb binden und zum Fleisch geben. Vorsichtig erw\u00e4rmen. Nicht mehr kochen lassen. Dazu Pellkartoffeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2\/3 junges Kaninchen (1,5-2 kg) 100 g kleine Zwiebeln 100 g durchwachsener Speck 30 g Butter 1 EL Weizenmehl 350 ml dunkler Rotwein (Cahors) 2\/3 Bund gemischte K\u00fcchenkr\u00e4uter (Petersilie,Kerbel) Salz Pfeffer 1 Lorbeerblatt 250 g M\u00f6hren 200 g eingeweichte Backpflaumen 1 Eigelb 3 EL Creme fraiche Zubereitung Das Kaninchen absp\u00fclen und in mundgerechte St\u00fccke … <\/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_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-5031","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nKaninchenfrikassee mit Rotwein und Backpflaumen<\/title>\n<meta name=\"description\" content=\"- Kaninchenfrikassee mit Rotwein und Backpflaumen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kaninchenfrikassee mit Rotwein und Backpflaumen\" \/>\n<meta property=\"og:description\" content=\"- Kaninchenfrikassee mit Rotwein und Backpflaumen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-06T20:00:14+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kaninchenfrikassee mit Rotwein und Backpflaumen\",\"datePublished\":\"2013-02-06T20:00:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/\"},\"wordCount\":188,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Kaninchen\"],\"articleSection\":[\"Hauptgerichte\",\"Wild\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/\",\"name\":\"Kaninchenfrikassee mit Rotwein und Backpflaumen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-06T20:00:14+00:00\",\"description\":\"- Kaninchenfrikassee mit Rotwein und Backpflaumen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/06\\\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kaninchenfrikassee mit Rotwein und Backpflaumen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kaninchenfrikassee mit Rotwein und Backpflaumen","description":"- Kaninchenfrikassee mit Rotwein und Backpflaumen","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/","og_locale":"de_DE","og_type":"article","og_title":"Kaninchenfrikassee mit Rotwein und Backpflaumen","og_description":"- Kaninchenfrikassee mit Rotwein und Backpflaumen","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2013-02-06T20:00:14+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Kaninchenfrikassee mit Rotwein und Backpflaumen","datePublished":"2013-02-06T20:00:14+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/"},"wordCount":188,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Kaninchen"],"articleSection":["Hauptgerichte","Wild"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/","name":"Kaninchenfrikassee mit Rotwein und Backpflaumen","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-02-06T20:00:14+00:00","description":"- Kaninchenfrikassee mit Rotwein und Backpflaumen","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenfrikassee-mit-rotwein-und-backpflaumen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Kaninchenfrikassee mit Rotwein und Backpflaumen"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1j9","jetpack-related-posts":[{"id":5033,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenragout-in-rotwein-mit-backpflaumen-bretagne\/","url_meta":{"origin":5031,"position":0},"title":"Kaninchenragout in Rotwein mit Backpflaumen (Bretagne)","author":"Steffen","date":"6. Februar 2013","format":false,"excerpt":"Zutaten 1 Junges Kaninchen - a 1.2 bis 1.5 kg 1 l Milch; zum Einlegen Salz Pfeffer 125 g entsteinte Backpflaumen 2 dl Cognac 2 Schalotten; gew\u00fcrfelt 1 Knoblauchzehe; zerdr\u00fcckt 100 g Durchwachsener Speck - klein gew\u00fcrfelt 1 EL \u00d6l 1 EL Butter 1 Thymianzweig 5 dl Rotwein 200 g\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":4820,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/01\/kaninchen-mit-kichererbsen\/","url_meta":{"origin":5031,"position":1},"title":"Kaninchen mit Kichererbsen","author":"Steffen","date":"1. Januar 2013","format":false,"excerpt":"Zutaten 1-2 Kaninchenkeulen (ca. 800 g) Salz, Pfeffer 40 g Zwiebeln 100 g Tomaten 1\/2 Dose Kichererbsen (500 g EW) 1,5 EL \u00d6l 1-2 Lorbeerbl\u00e4tter 1-2 Stiele Salbei 1\/2 Dose Gesch\u00e4lte Tomaten (400 g EW) 2 EL Sherry 40 ml Gefl\u00fcgelfond 1 TL Kreuzk\u00fcmmel (gemahlen) 1\/2 Bund Glatte Petersilie Zubereitung\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":6153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/03\/kaninchen-im-thymian-speckmantel\/","url_meta":{"origin":5031,"position":2},"title":"Kaninchen im Thymian-Speckmantel","author":"Steffen","date":"3. November 2014","format":false,"excerpt":"Zutaten 1 Kaninchen in Portionsst\u00fccke zerteilt Fr\u00fchst\u00fccksspeck in d\u00fcnnen, grossen Scheiben (soviele Scheiben wie Kaninchenst\u00fccke) 200 ml Dijon-Senf 1 gro\u00dfer Bund Thymian 1-2 Lorbeerbl\u00e4tter 1 Rosmarinzweig 4 Knoblauchzehen 1 Dicke Zwiebel in Scheiben geschnitten 1 kleines Glas Weisswein 1 TL Weissweinessig Oliven\u00f6l Salz \/Pfeffer nach Belieben Zubereitung Die St\u00fccke sorgf\u00e4ltig\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":781,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/huhnchen-rotwein-topf\/","url_meta":{"origin":5031,"position":3},"title":"H\u00fchnchen-Rotwein-Topf","author":"Steffen","date":"21. April 2011","format":false,"excerpt":"Zutaten: 4 H\u00e4hnchenschenkel 100 g Schalotten 200 g Champignons 1 M\u00f6hre 2 Knoblauchzehen 4 El \u00d6l 1 Lorbeerblatt 50 g durchwachsener Speck 1 EL Mehl 1\/2l trockener Rotwein 150 g dicke Bohnen 2 El gehackte Petersilie Salz, Pfeffer Zubereitung: Die H\u00e4hnchenschenkel waschen und mit Salz und Pfeffer einreiben. Dann die\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":6151,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/02\/guevecte-tavsanyahnisi-kaninchenkasserolle\/","url_meta":{"origin":5031,"position":4},"title":"Guevecte tavsanyahnisi (Kaninchenkasserolle)","author":"Steffen","date":"2. November 2014","format":false,"excerpt":"Zutaten 1 kg Kaninchenfleisch 200 ml Wasser 200 ml Essig 100 g Kochfet; oder Butter 300 g Zwiebeln; feingehackt 10 Ganze Knoblauchzehen 25 g Tomatenpueree 25 g Petersilie; gehackt 500 ml Fleischbruehe 25 ml Essig 1 kleines Lorbeerblatt 1\/2 TL Schwarzer Pfeffer; gemahlen 1\/2 TL Paprikapulver 1\/2 TL Getrockneter Thymian\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":6158,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/25\/kaninchen-im-kuerbis\/","url_meta":{"origin":5031,"position":5},"title":"Kaninchen im K\u00fcrbis","author":"Steffen","date":"25. September 2023","format":false,"excerpt":"Kaninchen im K\u00fcrbis 1 Kaninchen mit Innereien (Leber und Herz)2 gro\u00dfe Kartoffeln1 gro\u00dfe Karotte100 g Mehl1 mittlere Zwiebel; feingehackt10 Schalotten125 ml Trockener Wei\u00dfweinFrischer Thymian1 Flacher runder K\u00fcrbis6 EL Butter oder \u00d6l Das Kaninchen zerlegen. Die Kartoffeln grob, die Karotte fein w\u00fcrfeln. Mehl mit Pfeffer und Salz vermischen, die Fleischst\u00fccke darin\u2026","rel":"","context":"In "Hauptgerichte"","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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5031","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=5031"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5031\/revisions"}],"predecessor-version":[{"id":5032,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5031\/revisions\/5032"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}