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Knoblauchkaninchen
Zubereitungszeit 85–95 Minuten
4 Portionen
Zutaten
1 Kaninchen
Salz
Pfeffer
4 Stangen Staudensellerie
2 Zwiebeln
2 Tomaten
4 Knoblauchzehen
5 EL Olivenöl
125 ml Weißwein
750 ml Geflügelbrühe
3 Zweige Thymian
4 Lorbeerblätter
100 g schwarze Oliven, in Scheiben
Zubereitung
Kaninchen in 6 Teile schneiden und mit
Salz und Pfeffer würzen. Staudenselle-
rie und Zwiebeln in haselnussgroße
Stücke schneiden. Tomaten würfeln.
Das Fleisch im Gourmet-Bräter in dem
Olivenöl rundherum anbraten. Tomaten,
Staudensellerie, Zwiebeln und Knob
-
lauch zugeben und alles ca. 5 Minuten
schmoren lassen.
Mit Weißwein ablöschen, Geflügelbrü
-
he, Thymian, Lorbeerblätter und die in
Scheiben geschnittenen Oliven zuge
-
ben und im Backofen garen.
Die Fleischstücke entnehmen, Soße
passieren und etwas einkochen lassen,
eventuell mit etwas angerührter Spei
-
sestärke binden.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 150–170 °C
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß 10 Minuten nach
Start des Garvor
-
gangs
2. Dampfstoß nach weiteren
20 Minuten
Garzeit 70–80 Minuten
Tipps & mehr
Das Rezept "Knoblauchkaninchen"
stammt aus der spanischen Küche.
Dazu passen Fladenbrot und frischer
Salat.
Rezepte
160
160


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