{"id":6149,"date":"2014-11-01T04:51:19","date_gmt":"2014-11-01T04:51:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6149"},"modified":"2014-10-31T05:00:31","modified_gmt":"2014-10-31T05:00:31","slug":"sizilianisches-kaninchenragout","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/01\/sizilianisches-kaninchenragout\/","title":{"rendered":"Sizilianisches Kaninchenragout"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Junges, zartes Kaninchen
\nOliven\u00f6l
\n2 Knoblauchzehen
\n3 Karotten
\n100 g Gr\u00fcne Oliven
\n1\/3 Scharfe Pfefferschote
\n1 Zweiglein Pfefferminz
\n2 Zitronen; ausgepresst
\n200 ml Wein; Rot oder Weiss
\nSalz<\/p>\n

Zubereitung<\/strong>
\nEs ist ein uraltes Familienrezept. Es schmeckt so besonders zart und fein, weil man das Kaninchenfleisch nicht, wie sonst allgemein \u00fcblich, kr\u00e4ftig anbr\u00e4t, sondern nur leicht im \u00d6l durchziehen l\u00e4sst.
\nDas Kaninchen schneidet man in Portionenst\u00fccke, die gut gewaschen und abgetrocknet werden. Dann gibt man sie in einen Kochtopf und l\u00e4sst auf kleinem Feuer einen Teil des Wassers, das im Kaninchenfleisch enthalten ist, verdampfen. Darauf gie\u00dft man ein wenig Oliven\u00f6l in den Topf und l\u00e4sst das Fleisch darin durchziehen, ohne es anzubr\u00e4#unen. Nun salzt man und fuegt den Knoblauch, die in feine St\u00e4bchen geschnittenen Karotten, die Oliven, die Pfefferminzbl\u00e4tter, die Pfefferschote, den Zitronensaft und das Wein bei und l\u00e4sst alles auf kleinem Feuer 1,25 Stunden zugedeckt schmoren. Wenn sich das Fleisch an den Knochen zur\u00fcckzieht, ist es gar.
\nMan gibt die Kaninchenst\u00fccke in eine Platte und serviert dazu die k\u00f6stliche Sauce mit den Oliven und den Karotten in einer Sauciere.
\nMan soll dieses Kaninchenragout nicht ganz hei\u00df essen; denn auch in Sizilien gilt die Weisheit der mediterranen K\u00fcche, dass die Hitze st\u00f6rt und der Reichtum eines Aroma sich nur entwickeln kann, wenn man ein Gericht abk\u00fchlen l\u00e4sst.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Junges, zartes Kaninchen Oliven\u00f6l 2 Knoblauchzehen 3 Karotten 100 g Gr\u00fcne Oliven 1\/3 Scharfe Pfefferschote 1 Zweiglein Pfefferminz 2 Zitronen; ausgepresst 200 ml Wein; Rot oder Weiss Salz Zubereitung Es ist ein uraltes Familienrezept. Es schmeckt so besonders zart und fein, weil man das Kaninchenfleisch nicht, wie sonst allgemein \u00fcblich, kr\u00e4ftig anbr\u00e4t, sondern … <\/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-6149","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nSizilianisches 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