{"id":6147,"date":"2014-10-31T04:35:41","date_gmt":"2014-10-31T04:35:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6147"},"modified":"2014-10-31T04:35:41","modified_gmt":"2014-10-31T04:35:41","slug":"erzgebirgischer-kaninchenbraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/10\/31\/erzgebirgischer-kaninchenbraten\/","title":{"rendered":"Erzgebirgischer Kaninchenbraten"},"content":{"rendered":"

Zutaten<\/strong>
\n1 mittlere Zwiebel
\n2 Knoblauchzehen
\n1 Kaninchen (etwa 2 kg)
\nSalz, Pfeffer
\n1 Zitrone; den Saft
\n1 mittlere Zwiebel
\n100 g Butter oder Margarine<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebel und die Knoblauchzehen abziehen und fein hacken. Das Kaninchen zerteilen (Vorder- und Hinterl\u00e4ufe, R\u00fccken, Brust, Kopf). Die
\nTeile waschen, sorgf\u00e4ltig trocken tupfen, mit Salz und Pfeffer einreiben und mit dem Zitronensaft betr\u00e4ufeln. Das Fett in einer ger\u00e4umigen Pfanne, die alle Teile nebeneinander fassen kann, zerlassen.
\nDie Kaninchenteile mit Zwiebel und Knoblauch auf mittlerer Hitze anbraten. Achten Sie darauf, das der Knoblauch und die Zwiebeln nicht verbrennen. Wenn die Zwiebeln glasig sind, etwa 500 ml Wasser angie\u00dfen.
\nDecken Sie die Pfanne ab und schmoren Sie das Kaninchen etwa 30 Minuten im vorgeheizten Backofen bei 180\u00b0 C (Umluft 160\u00b0 C). Dann nimmt man den
\nDeckel ab und l\u00e4sst es weitere 20 Min. im Backofen br\u00e4unen. Sofort, oder wieder aufgew\u00e4rmt, servieren.<\/p>\n

Tipps:<\/p>\n

Wenn Sie ein frisches Kaninchen kaufen, lassen Sie es maximal einen Tag gut gek\u00fchlt liegen. Das magere, im Geschmack an Huhn erinnernde Fleisch verdirbt sehr schnell. Kaufen Sie von vorneherein Kaninchenteile wie R\u00fccken oder Hinterkeule. So haben Sie das m\u00fchsame Zerlegen gespart.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 mittlere Zwiebel 2 Knoblauchzehen 1 Kaninchen (etwa 2 kg) Salz, Pfeffer 1 Zitrone; den Saft 1 mittlere Zwiebel 100 g Butter oder Margarine Zubereitung Die Zwiebel und die Knoblauchzehen abziehen und fein hacken. Das Kaninchen zerteilen (Vorder- und Hinterl\u00e4ufe, R\u00fccken, Brust, Kopf). Die Teile waschen, sorgf\u00e4ltig trocken tupfen, mit Salz und Pfeffer einreiben … <\/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":true,"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-6147","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nErzgebirgischer 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