{"id":2394,"date":"2014-08-02T19:35:43","date_gmt":"2014-08-02T17:35:43","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=2394"},"modified":"2016-09-12T20:47:15","modified_gmt":"2016-09-12T18:47:15","slug":"sauce-mit-kaninchen-hackfleisch-andrea","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=2394","title":{"rendered":"Sauce mit Kaninchen-Hackfleisch (Kaninchensauce) Adele"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Zutaten<\/strong><\/h4>\n<\/td>\n

\n

4 Pers<\/strong><\/h4>\n<\/td>\n

\n

6 Pers<\/strong><\/h4>\n<\/td>\n

\n

10 Pers<\/strong><\/h4>\n<\/td>\n<\/tr>\n

Kaninchenfleisch ohne Knochen<\/td>\n500 g<\/td>\n750 g<\/td>\n1.25 kg<\/td>\n<\/tr>\n
Speck fett<\/td>\n60 g<\/td>\n90 g<\/td>\n150 g<\/td>\n<\/tr>\n
Steinpilze getrocknet<\/td>\n10 g<\/td>\n15 g<\/td>\n25 g<\/td>\n<\/tr>\n
Wasser<\/td>\n150 ml<\/td>\n225 ml<\/td>\n375 ml<\/td>\n<\/tr>\n
Bratbutter<\/td>\n40 g<\/td>\n60 g<\/td>\n100 g<\/td>\n<\/tr>\n
Tomaten<\/em>konzentrat<\/td>\n3\u00a0EL<\/em><\/td>\n4.5\u00a0EL<\/em><\/td>\n7.5\u00a0EL<\/em><\/td>\n<\/tr>\n
Zwiebeln in feine Ringe geschnitten<\/td>\n1<\/td>\n1.5<\/td>\n2.5<\/td>\n<\/tr>\n
Weisswein<\/td>\n200 ml<\/td>\n300 ml<\/td>\n500 ml<\/td>\n<\/tr>\n
Salz<\/em><\/td>\n1 KL<\/em><\/td>\n1.5 KL<\/em><\/td>\n2.5 KL<\/em><\/td>\n<\/tr>\n
Pfeffer<\/em><\/td>\n0.5 KL<\/em><\/td>\n0.75 KL<\/em><\/td>\n1.25 KL<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Zubereitung<\/strong><\/h5>\n

<\/p>\n

    \n
  1. Kaninchenst\u00fccke und Speck von Hand sehr klein zerschneiden.<\/li>\n
  2. Pilze 20 min im Wasser einweichen, dann auch sehr fein schneiden. Ins Einweichwasser zur\u00fcckgeben.<\/li>\n
  3. Kaninchenfleisch in der Bratbutter ca. 10 min anbraten, resp. bis goldbraun.<\/li>\n
  4. Tomaten<\/em>konzentrat, Zwiebeln und Speck beigeben, weitere 5 min d\u00fcnsten.<\/li>\n
  5. Mit dem Wein abl\u00f6schen und diesen verdampfen lassen.<\/li>\n
  6. Pilze samt ihrem Wasser, aber ohne den Bodensatz beif\u00fcgen.<\/li>\n
  7. Ca. 2 Std. k\u00f6cheln, resp bis das Fleisch weich ist.<\/li>\n
  8. Wenn n\u00f6tig mit Wasser erg\u00e4nzen.<\/li>\n
  9. Mit Salz<\/em> und Pfeffer<\/em> abschmecken.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Zutaten 4 Pers 6 Pers 10 Pers Kaninchenfleisch ohne Knochen 500 g 750 g 1.25 kg Speck fett 60 g 90 g 150 g Steinpilze getrocknet 10 g 15 g 25 g Wasser 150 ml 225 ml 375 ml Bratbutter … Weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2394"}],"collection":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2394"}],"version-history":[{"count":8,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2394\/revisions"}],"predecessor-version":[{"id":3642,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2394\/revisions\/3642"}],"wp:attachment":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}