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Reerug
Totale bereidingstijd: 100-120 minu
-
ten
(+ 24 uur marineren)
Ingrediënten voor ca. 6 personen:
2000 g reerug
1 1/2-2 liter karnemelk
8 jeneverbessen
2 laurierblaadjes
3 peperkorrels
zout, peper
30 g vloeibare boter
100 g doorregen spek, in plakjes
125 ml rode wijn
500 ml water
125 g crème fraîche of
zure room
maïzena
6 peerhelften
6 theelepels confiture van rode
bosbessen
Bereiding
1. Haal het vel van de reerug. Leg het
vlees ca. 24 uur in de karnemelk en
keer het regelmatig om. Spoel het vlees
af met koud water en dep het daarna
weer droog. Kruid het vlees met zout en
peper. Bestrijk het met boter en leg de
plakjes spek erop.
2. Leg het vlees in een braadpan en
doe de jeneverbessen en de
laurierblaadjes erbij. Braad het vlees
ca. 15 minuten met het deksel op de
pan. Voeg wat rode wijn, water en crè
-
me fraîche toe en braad het vlees ver
-
der zonder deksel.
3. Voeg aan het braadvocht de reste
-
rende wijn, de crème fraîche en water
toe. Bind het vocht met voorbereide
maïzena. Serveer de saus met het vlees
dat van het bot is losgehaald.
4. Maak de peren warm en leg ze met
de gewelfde kant naar beneden om het
vlees. Vul de peren met de
bosbessenconfiture.
Instellingen
Automatische programma's \ Wild \
Reerug
Bereidingstijd: ca. 75 minuten
Braadautomaat
Temperatuur: 170-190 °C
Niveau: 1e van onderen
Bereidingstijd: 70-100 minuten
Recepten: Wild
170
170


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