{"id":5432,"date":"2013-10-20T20:36:51","date_gmt":"2013-10-20T20:36:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5432"},"modified":"2013-10-20T20:37:07","modified_gmt":"2013-10-20T20:37:07","slug":"salat-von-rotkohl-und-trauben-mit-rehmedaillons","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/20\/salat-von-rotkohl-und-trauben-mit-rehmedaillons\/","title":{"rendered":"Salat von Rotkohl und Trauben mit Rehmedaillons"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Rehmedaillons a 50 g aus der Keule, oder aus dem R\u00fccken
\n1 Prise Wildgew\u00fcrz aus Lorbeer, Wacholder, Pfeffer, Koriander, Anis
\n2 Essl\u00f6ffel Butterschmalz
\nSalz
\nPfeffer
\nSalat<\/em>
\n300 g Rotkohl
\n1 Prise Zucker
\n150 g Weisse Weintrauben, halbiert und entkernt (*)
\n20 g Walnusskerne, fein gehackt
\n1 EL Honig
\n2 EL Walnu\u00df\u00f6l
\n2 EL Himbeeressig
\n1 EL Preiselbeeren
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nRotkohl putzen und fein hobeln, mit etwas Salz und Zucker mischen und zehn Minuten ziehen lassen.
\nDie Medaillons mit Salz, Pfeffer und Wildgew\u00fcrz w\u00fcrzen.
\nDen Rotkohl mit Honig, Walnuss\u00f6l und Himbeeressig anmachen. Walnusskerne und Weintrauben untermischen und nochmals mit Salz und Pfeffer abschmecken.
\nDie Rehmedaillons in Butterschmalz langsam f\u00fcnf bis sechs Minuten braten. Danach die Pfanne vom Feuer ziehen und ein paar Minuten ruhen lassen.
\nDen Rotkohlsalat auf Tellern anrichten. Die Rehmedaillons darauf setzen und Preiselbeeren dar\u00fcber geben. Dazu passt Baguettebrot.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Rehmedaillons a 50 g aus der Keule, oder aus dem R\u00fccken 1 Prise Wildgew\u00fcrz aus Lorbeer, Wacholder, Pfeffer, Koriander, Anis 2 Essl\u00f6ffel Butterschmalz Salz Pfeffer Salat 300 g Rotkohl 1 Prise Zucker 150 g Weisse Weintrauben, halbiert und entkernt (*) 20 g Walnusskerne, fein gehackt 1 EL Honig 2 EL Walnu\u00df\u00f6l 2 EL … <\/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":[255,690],"class_list":["post-5432","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-reh","tag-rotkohl","item-wrap"],"yoast_head":"\nSalat 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Oktober 2013","format":false,"excerpt":"Zutaten 400 g Rotkohl 2 \u00c4pfel, sauer Marinade 6 EL Distel\u00f6l 2-3 EL Zitronensaft 1 Knoblauchzehe 1\/4 TL Dijon-Senf Salz & Pfeffer Zubereitung Die \u00e4usseren Bl\u00e4tter entfernen, den Strunk ausschneiden, den Rotkohl grob raspeln. Die \u00c4pfel sch\u00e4len, vierteln, das Kernhaus entfernen und w\u00fcrfeln. Die Marinade mischen und abschmecken. Mit dem\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5430,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/20\/rotkohl-salat-mit-meerrettich\/","url_meta":{"origin":5432,"position":5},"title":"Rotkohl-Salat mit Meerrettich","author":"Steffen","date":"20. Oktober 2013","format":false,"excerpt":"Zutaten 400 g Rotkohl 300 g Endiviensalat Meerrettichwurzel, frisch (5cm) Sauce 2 Orangen, Saft 1 -2 TL Balsamico Salz 0,5 TL Honig oder Zucker 125 g Creme Fraiche 3 EL Distel\u00f6l Zubereitung Den Rotkohl putzen, \u00e4ussere Bl\u00e4tter und Strunk entfernen, in Streifen hobeln. Den Endiviensalat waschen, putzen und in Streifen\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"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\/5432","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=5432"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5432\/revisions"}],"predecessor-version":[{"id":5434,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5432\/revisions\/5434"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}