{"id":30,"date":"2014-03-23T16:18:06","date_gmt":"2014-03-23T14:18:06","guid":{"rendered":"http:\/\/schlund-net.de\/futter\/?p=30"},"modified":"2014-03-23T16:18:06","modified_gmt":"2014-03-23T14:18:06","slug":"hirschragout","status":"publish","type":"post","link":"https:\/\/futter.plattentoni.de\/?p=30","title":{"rendered":"Hirschragout"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>800 g Hirschfleisch ohne Knochen<\/li>\n<li>\u00bd TL Pfeffer<\/li>\n<li>2 EL Mehl<\/li>\n<li>4 EL \u00d6l<\/li>\n<li>150 g Zwiebel(n), gew\u00fcrfelt<\/li>\n<li>0,38 l Wein, rot<\/li>\n<li>1 Lorbeerbl\u00e4tter<\/li>\n<li>2 Nelken<\/li>\n<li>6 Pfeffer &#8211; K\u00f6rner<\/li>\n<li>150 g Cr\u00e8me fraiche<\/li>\n<li>1 TL Paprikapulver, edels\u00fc\u00df<\/li>\n<li>\u00a0Salz und Pfeffer<\/li>\n<\/ul>\n<p><strong>Zubereitung<\/strong><\/p>\n<p>F\u00fcr Hirsch-Ragout wird das preiswerte Fleisch vom Blatt verwendet. Es soll gut abgehangen sein und dunkelrot aussehen. Evtl. vorhandene Sehnen mit einem spitzen Messer abtrennen. Fleisch 3 cm gro\u00df w\u00fcrfeln, in Pfeffer und Mehl wenden. \u00d6l stark erhitzen, Fleischw\u00fcrfel ringsum braun anbraten. Zwiebeln kurz mitbr\u00e4unen. Rotwein und die Gew\u00fcrze dazu. Ragout zugedeckt \u00fcber schwacher Hitze 40-120 Minuten schmoren, bis das Fleisch weich geworden ist. Fleisch mit der Gabel rausfischen, die So\u00dfe durch ein Sieb dr\u00fccken. Mit creme fraiche und Paprika aufkochen, mit Salz und Pfeffer abschmecken. Fleisch in der So\u00dfe erhitzen, nicht kochen. Bis zum Servieren noch 5 Minuten ziehen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 800 g Hirschfleisch ohne Knochen \u00bd TL Pfeffer 2 EL Mehl 4 EL \u00d6l 150 g Zwiebel(n), gew\u00fcrfelt 0,38 l Wein, rot 1 Lorbeerbl\u00e4tter 2 Nelken 6 Pfeffer &#8211; K\u00f6rner 150 g Cr\u00e8me fraiche 1 TL Paprikapulver, edels\u00fc\u00df \u00a0Salz &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"more-link\" href=\"https:\/\/futter.plattentoni.de\/?p=30\"> <span class=\"screen-reader-text\">Hirschragout<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,11],"tags":[],"class_list":["post-30","post","type-post","status-publish","format-standard","hentry","category-hauptspeise","category-wild"],"_links":{"self":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30"}],"version-history":[{"count":1,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":31,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions\/31"}],"wp:attachment":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}