{"id":6018,"date":"2014-09-01T19:23:14","date_gmt":"2014-09-01T19:23:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6018"},"modified":"2014-07-27T19:52:16","modified_gmt":"2014-07-27T19:52:16","slug":"wildfilet-mit-blaubeer-sauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/01\/wildfilet-mit-blaubeer-sauce\/","title":{"rendered":"Wildfilet mit Blaubeer-Sauce"},"content":{"rendered":"

Zutaten<\/strong>
\n25 g Butter
\n1 Knoblauchzehe, gesch\u00e4lt
\n6 Zweige Thymian (die abgezupfte Bl\u00e4tter)
\nSalz
\n4 Hirschr\u00fccken-Filets – ca. 3 cm dick
\n10 Wacholderbeeren
\n6 EL Oliven\u00f6l
\n2 EL Johannisbeergelee oder Preiselbeergelee
\n200 g Blaubeeren, frisch oder tiefgek\u00fchlt
\n50 ml Rotwein
\nSchwarzer Pfeffer<\/p>\n

Zubereitung<\/strong>
\nButter in Fl\u00f6ckchen auf einem Teller im Tiefk\u00fchler kalt stellen.
\nDie Pfanne mit etwas Butter hei\u00df werden lassen und das Fleisch darin von jeder Seite ca. drei bis vier Minuten scharf anbraten, dann salzen und pfeffern, in einer vorgew\u00e4rmten Schale legen, mit Alufolie bedeckt ruhen lassen.
\nInzwischen die Wacholderbeeren zuerst im Moerser etwas zersto\u00dfen, dann mit etwas Oliven\u00f6l betr\u00e4ufelt klein hacken und in die noch hei\u00dfe Pfanne geben. Das Johannisbeergelee, die Blaubeeren und Thymian dazu geben. Knoblauchzehe andr\u00fccken und in die Sauce geben. Rotwein angie\u00dfen und ca. acht bis zehn Minuten einkochen lassen, mit Pfeffer w\u00fcrzen. Die Pfanne vom Herd nehmen, die Knoblauchzehe herausnehmen und die Sauce mit der eiskalten Butter binden.
\nDas Fleisch zur\u00fcck in die Pfanne legen (samt Fleischsaft), kurz durchziehen lassen, nochmal mit Salz und Pfeffer abschmecken und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 25 g Butter 1 Knoblauchzehe, gesch\u00e4lt 6 Zweige Thymian (die abgezupfte Bl\u00e4tter) Salz 4 Hirschr\u00fccken-Filets – ca. 3 cm dick 10 Wacholderbeeren 6 EL Oliven\u00f6l 2 EL Johannisbeergelee oder Preiselbeergelee 200 g Blaubeeren, frisch oder tiefgek\u00fchlt 50 ml Rotwein Schwarzer Pfeffer Zubereitung Butter in Fl\u00f6ckchen auf einem Teller im Tiefk\u00fchler kalt stellen. Die Pfanne … <\/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":[741,744],"class_list":["post-6018","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-blaubeeren","tag-hirsch","item-wrap"],"yoast_head":"\nWildfilet 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