{"id":6153,"date":"2014-11-03T12:30:33","date_gmt":"2014-11-03T12:30:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6153"},"modified":"2014-10-31T13:14:31","modified_gmt":"2014-10-31T13:14:31","slug":"kaninchen-im-thymian-speckmantel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/03\/kaninchen-im-thymian-speckmantel\/","title":{"rendered":"Kaninchen im Thymian-Speckmantel"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Kaninchen in Portionsst\u00fccke zerteilt
\nFr\u00fchst\u00fccksspeck in d\u00fcnnen, grossen Scheiben (soviele Scheiben wie Kaninchenst\u00fccke)
\n200 ml Dijon-Senf
\n1 gro\u00dfer Bund Thymian
\n1-2 Lorbeerbl\u00e4tter
\n1 Rosmarinzweig
\n4 Knoblauchzehen
\n1 Dicke Zwiebel in Scheiben geschnitten
\n1 kleines Glas Weisswein
\n1 TL Weissweinessig
\nOliven\u00f6l
\nSalz \/Pfeffer nach Belieben<\/p>\n

Zubereitung<\/strong>
\nDie St\u00fccke sorgf\u00e4ltig waschen und trockentupfen.
\nMehrere Stunden mit den Zwiebelscheiben, dem gesch\u00e4lten und grob zerkleinerten Knoblauch, 1-2 Lorbeerbl\u00e4ttern, Thymianzweigen und dem Rosmarinzweig (nur einen, da Rosmarin sonst zu dominant wird) vermengt, mit Folie zugedeckt, ziehen lassen.
\nDie St\u00fccke danach herausheben, die Kr\u00e4uter entfernen und die St\u00fccke mit Senf dick bestreichen. Evtl. noch pfeffern oder salzen – doch Vorsicht, der Speck, mit dem St\u00fccke noch umwickelt werden, sollte jedoch schon salzig genug sein. Mehrere Thymianzweigchen auf die St\u00fccke auflegen (nicht nur ein Zweig sondern ordentlich) das ganze dann mit dem Speck umwickeln.
\nDie ummantelten St\u00fccke in eine ausge\u00f6lte irdene Auflaufform oder Tonpfanne geben ca. 40 Minuten im heissen Ofen (ca. 200 Grad) braten lassen. Mit einem kr\u00e4ftigen Schuss Weisswein und Essig deglacieren und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Kaninchen in Portionsst\u00fccke zerteilt Fr\u00fchst\u00fccksspeck in d\u00fcnnen, grossen Scheiben (soviele Scheiben wie Kaninchenst\u00fccke) 200 ml Dijon-Senf 1 gro\u00dfer Bund Thymian 1-2 Lorbeerbl\u00e4tter 1 Rosmarinzweig 4 Knoblauchzehen 1 Dicke Zwiebel in Scheiben geschnitten 1 kleines Glas Weisswein 1 TL Weissweinessig Oliven\u00f6l Salz \/Pfeffer nach Belieben Zubereitung Die St\u00fccke sorgf\u00e4ltig waschen und trockentupfen. Mehrere Stunden … <\/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-6153","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nKaninchen 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