{"id":5663,"date":"2014-04-03T22:36:56","date_gmt":"2014-04-03T22:36:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5663"},"modified":"2014-01-24T22:43:02","modified_gmt":"2014-01-24T22:43:02","slug":"provencalischer-lavendelhase","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/03\/provencalischer-lavendelhase\/","title":{"rendered":"Provencalischer Lavendelhase"},"content":{"rendered":"

Zutaten<\/strong>
\nMARINADE <\/em>
\n1\/2 l Rotweinessig
\n16 EL Oliven\u00f6l
\nPfeffer
\n4 Bund Frischer Thymian; oder
\n4 EL Getrockneter Thymian
\n4 Zweig Lavendel
\n4 Zwiebel
\nFLEISCH <\/em>
\n4 Hase; \u00e0 etwa 1200 g
\n600 g Zwiebel
\n120 g Butter
\n100 g Mehl
\n1,5 l Rinderfond; oder gek\u00f6rnte Br\u00fche
\n2 l Rotwein
\nPfeffer, Salz
\n4 EL Oliven\u00f6l
\n800 g H\u00fchnerleber<\/p>\n

Zubereitung<\/strong>
\nDen Rotweinessig mit dem Oliven\u00f6l verr\u00fchren. Mit Pfeffer, Thymian, Lavendel und der gepellten in Scheiben geschnittenen Zwiebel w\u00fcrzen. Den Hasen darin mindestens 2 Stunden, am Besten aber \u00fcber Nacht darin marinieren. \u00d6fter wenden.
\nDie Zwiebel pellen und hacken. Die Butter in einem Br\u00e4ter hei\u00df werden lassen, die Zwiebel darin glasig d\u00fcnsten. Dann die Hasenteile aus der Marinade heben, zugeben und in 15 Minuten unter Wenden anbraten. Das Mehl dar\u00fcberst\u00e4uben, den Topf mit einem Deckel verschlie\u00dfen. Bei milder Hitze 10 Minuten schmoren. Anschlie\u00dfend mit dem Rinderfond und dem Rotwein abl\u00f6schen, salzen, pfeffern, dann weitere 40 Minuten schmoren.
\nInzwischen die Leber p\u00fcrieren und mit der durchgesiebten Marinade verr\u00fchren, 5 Minuten vor Ende der Garzeit zu dem Hasen geben, gut durchr\u00fchren. Die Hitze ausschalten, das Oliven\u00f6l zugeben und gut durchr\u00fchren.
\nIm Topf auf den Tisch bringen, dazu Baguette reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten MARINADE 1\/2 l Rotweinessig 16 EL Oliven\u00f6l Pfeffer 4 Bund Frischer Thymian; oder 4 EL Getrockneter Thymian 4 Zweig Lavendel 4 Zwiebel FLEISCH 4 Hase; \u00e0 etwa 1200 g 600 g Zwiebel 120 g Butter 100 g Mehl 1,5 l Rinderfond; oder gek\u00f6rnte Br\u00fche 2 l Rotwein Pfeffer, Salz 4 EL Oliven\u00f6l 800 g … <\/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":[275],"class_list":["post-5663","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-hase","item-wrap"],"yoast_head":"\nProvencalischer 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