{"id":7924,"date":"2021-11-04T19:38:34","date_gmt":"2021-11-04T19:38:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7924"},"modified":"2021-10-03T19:46:09","modified_gmt":"2021-10-03T19:46:09","slug":"gans-mit-fuellung","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/11\/04\/gans-mit-fuellung\/","title":{"rendered":"Gans mit F\u00fcllung"},"content":{"rendered":"
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Gans mit F\u00fcllung<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>Gefl\u00fcgel<\/span><\/div>
K\u00fcche <\/span>Griechenland<\/span><\/div><\/div>\n <\/div>\n
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Kochutensilien
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  • G\u00e4nsebr\u00e4ter<\/div><\/li><\/ul><\/div>\n

    Zutaten
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    • 1<\/span> Gans ca 4 kg<\/span><\/li>
    • Salz und Pfeffer<\/span><\/li><\/ul><\/div>

      F\u00fcllung<\/h4>
      • 500<\/span> g<\/span> Kastanien gekocht, gesch\u00e4lt und p\u00fcriert<\/span><\/li>
      • 1\/2<\/span> Tasse<\/span> Butter<\/span><\/li>
      • 250<\/span> g<\/span> Hackfleisch halb und halb<\/span> angebraten<\/span><\/li>
      • die Innereien der Gans p\u00fcriert<\/span><\/li>
      • 1<\/span> gro\u00dfe Zwiebel<\/span> zusammen mit dem Hackfleisch angebraten<\/span><\/li>
      • 2<\/span> TL<\/span> Salz<\/span><\/li>
      • Pfeffer<\/span><\/li>
      • 3<\/span> EL<\/span> Wein<\/span> am besten einen guten Roten,<\/span><\/li>
      • 2<\/span> Tasse<\/span> in der Pfanne mit der Butter ger\u00f6stete Brotst\u00fcckchen<\/span><\/li>
      • 1\/2<\/span> Tasse<\/span> Rosinen<\/span><\/li>
      • 1<\/span> s\u00e4uerlicher Apfel<\/span><\/li><\/ul><\/div>

        Zum Braten<\/h4>
        • den Rest der Rotweinflasche<\/span><\/li><\/ul><\/div><\/div>\n

          Anleitungen
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          • Die Gans von innen und au\u00dfen salzen und pfeffern, danach alle Zutaten f\u00fcr die F\u00fcllung mischen und in die Gans f\u00fcllen. Pa\u00dft nicht immer alles hinein, aber ruhig gut stopfen. Den Rest zu kleinen Kugeln formen und um die Gans drapieren in einem gro\u00dfen G\u00e4nsebr\u00e4ter. Die Gans mehrmals einstechen. Dann mit Deckel f\u00fcr 3 Stunden bei 175\u00b0C in den Backofen. Ruhig alle halbe Stunde hineinschauen und nach und nach die Gans mit dem restlichen Rotwein begie\u00dfen. Nach den 3 Stunden die Gans herausnehmen und auf eine Platte legen. Vorsichtig das Fett von der Sauce gie\u00dfen, das ist nicht einfach, am besten mit sehender Hilfe. Die Sauce absieben und nachw\u00fcrzen. Erst wenn die Sauce fertig ist, die Gans tranchieren. Die F\u00fcllung um sie herum drapieren und servieren.<\/div><\/li><\/ul><\/div><\/div>\n
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            Keyword <\/span>Gans<\/span><\/div><\/div>\n
            <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","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":[43,6],"tags":[207],"class_list":["post-7924","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nGans mit F\u00fcllung<\/title>\n<meta name=\"description\" content=\"Hauptgerichte - 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November 2012","format":false,"excerpt":"Zutaten 1 Gans mit Leber 80 g Toastbrot 1 Sellerieknolle 1 Kopfsalatblatt 12 frische Feigen 100 g magerer Speck 1 Eigelb 10 cl Milch 1 Bund Petersilie 2 Knoblauchzehen 1 Essl\u00f6ffel \u00d6l 1 Zitrone Salz Pfeffer Zubereitung Das Toastbrot in Milch einweichen. Mit den H\u00e4nden ausdr\u00fccken, beiseite stellen. Die Leber\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=7924"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7924\/revisions"}],"predecessor-version":[{"id":7927,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7924\/revisions\/7927"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=7924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=7924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=7924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}