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Rehrücken
Zubereitungszeit: 100–120 Minuten
(+ 24 Stunden einlegen)
Zutaten für ca. 6 Portionen
2000 g Rehrücken
11/2–2 Liter Buttermilch
8 Wacholderbeeren
2 Lorbeerblätter
3 Pfefferkörner
Salz, Pfeffer
30 g flüssige Butter
100 g durchwachsener Speck, in
Scheiben
125 ml Rotwein
500 ml Wasser
125 g Crème fraîche oder
saure Sahne
Speisestärke
6 Birnenhälften
6 TL Preiselbeerkonfitüre
Zubereitung
1. Rehrücken von Häuten befreien. Rü
-
cken etwa 24 Stunden in Buttermilch le
-
gen, mehrmals wenden. Fleisch kalt ab
-
spülen, abtupfen. Mit Salz und Pfeffer
würzen, mit Butter bestreichen und mit
Speckscheiben belegen.
2. In einen Bräter legen, Wacholder
-
beeren und Lorbeerblätter zugeben,
zugedeckt etwa 15 Minuten garen. Et
-
was Rotwein, Wasser und Crème fraî
-
che zugeben, offen weiter garen.
3. Bratenfond mit restlichem Rotwein,
Crème fraîche und Wasser auffüllen,
mit angerührter Speisestärke leicht bin
-
den und zum ausgelösten Fleisch ser
-
vieren.
4. Birnen leicht erwärmen, mit der Wöl
-
bung nach unten um das Fleisch legen,
Preiselbeeren hineinfüllen.
Einstellungen
Automatikprogramme \ Wild \ Rehrü
-
cken
Bratzeit: ca. 75 Minuten
Bratautomatic
Temperatur: 170–190 °C
Ebene: 1 von unten
Bratzeit: 70–100 Minuten
Rezepte: Wild
170
170


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