{"id":5033,"date":"2013-02-06T20:23:54","date_gmt":"2013-02-06T20:23:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5033"},"modified":"2013-02-06T20:23:54","modified_gmt":"2013-02-06T20:23:54","slug":"kaninchenragout-in-rotwein-mit-backpflaumen-bretagne","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/06\/kaninchenragout-in-rotwein-mit-backpflaumen-bretagne\/","title":{"rendered":"Kaninchenragout in Rotwein mit Backpflaumen (Bretagne)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Junges Kaninchen – a 1.2 bis 1.5 kg
\n1 l Milch; zum Einlegen
\nSalz
\nPfeffer
\n125 g entsteinte Backpflaumen
\n2 dl Cognac
\n2 Schalotten; gew\u00fcrfelt
\n1 Knoblauchzehe; zerdr\u00fcckt
\n100 g Durchwachsener Speck – klein gew\u00fcrfelt
\n1 EL \u00d6l
\n1 EL Butter
\n1 Thymianzweig
\n5 dl Rotwein
\n200 g Karotten; in Scheiben
\n125 ml Doppelrahm
\n2 TL Mehl<\/p>\n

Zubereitung<\/strong>
\nDas Kaninchen in St\u00fccke schneiden. \u00dcber Nacht in Milch einlegen.
\nAm n\u00e4chsten Tag trockentupfen, salzen und pfeffern. Die Backpflaumen in der H\u00e4lfte vom Cognac einlegen.
\nDas \u00d6l erhitzen, Butter und Speck zugeben und anbraten. Die Speckw\u00fcrfel mit einer Schauml\u00f6ffel herausnehmen. Die Kaninchenst\u00fccke von allen Seiten gut anbraten. Schalotten und Knoblauch zugeben, Thymianbl\u00e4tter von den Stielen streifen und zuf\u00fcgen. Zwei bis drei Minuten unter R\u00fchren weiterbraten. Mit dem restlichen Cognac \u00fcbergiessen und flambieren. Speck wieder zugeben, mit Rotwein abl\u00f6schen und zugedeckt etwa eine Stunde k\u00f6cheln lassen.
\nDie Karotten zugeben und weitere 20 Minuten garen. Kaninchenteile herausnehmen und warm stellen. Die Fl\u00fcssigkeit etwas einkochen lassen. Dann die Einweichbr\u00fche samt Backpflaumen zugiessen. Doppelrahm mit Mehl verr\u00fchren, hineingeben und noch f\u00fcnf Minuten k\u00f6cheln lassen.
\nDie Kaninchenteile wieder in die Sauce tun und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Karotten; in Scheiben 125 ml … <\/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":[6,254],"tags":[609],"class_list":["post-5033","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nKaninchenragout 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Dezember 2011","format":false,"excerpt":"Zutaten 400 g Kartoffeln 50 g Butterschmalz 100 g M\u00f6hren 100 g Petersilienwurzel (ersatzweise Sellerie) 400 g Lammfleisch, gew\u00fcrfelt 1 Prise Salz, Pfeffer, Muskat 1 mittlere Zwiebel, fein gehackt 100 ml Rotwein, trocken 250 ml Rinderfond etwas hei\u00dfe Milch 1 EL Mehl 2 EL Petersilie, fein geschnitten 1 EL Butter\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"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\/5033","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=5033"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5033\/revisions"}],"predecessor-version":[{"id":5034,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5033\/revisions\/5034"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}