{"id":12178,"date":"2026-02-03T19:50:38","date_gmt":"2026-02-03T19:50:38","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12178"},"modified":"2026-02-03T20:30:09","modified_gmt":"2026-02-03T20:30:09","slug":"recette-jarret-de-chevreuil-a-la-dentaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-jarret-de-chevreuil-a-la-dentaire","title":{"rendered":"Recette Jarret de chevreuil \u00e0 la dentaire"},"content":{"rendered":"
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Rehhaxe mit Zahnwurz<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine aus dem Buch \"Kochen mit Wildpflanzen\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recette\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 4 Rehhaxen mit Knochen<\/li><\/ul>

    Zum Einlegen:<\/p>

    • 1 EL Meersalz<\/li>
    • 1 TL Pfeffer aus der M\u00fchle<\/li>
    • 1 EL Zucker<\/li>
    • 1 Knoblauchzehe, zerdr\u00fcckt<\/li>
    • 1 Nelke, zersto\u00dfen<\/li>
    • 4 Wacholderbeeren, zersto\u00dfen<\/li>
    • 1 EL Senfk\u00f6rner, zersto\u00dfen<\/li>
    • 1 Lorbeerblatt<\/li>
    • 1 Bund Dost, gehackt<\/li><\/ul>
      • 50 ml Oliven\u00f6l<\/li>
      • 2 Zwiebeln, gew\u00fcrfelt<\/li>
      • 2 Karotten, gesch\u00e4lt, gew\u00fcrfelt<\/li>
      • 1 Stange Staudensellerie, gew\u00fcrfelt<\/li>
      • 1\/2 L Rotwein<\/li>
      • 1 TL Maisst\u00e4rke<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Brombeersauce:<\/p>

        • 1 EL Zucker<\/li>
        • 1 EL Essig<\/li>
        • 100 g Brombeeren<\/li><\/ul>

          Gem\u00fcse:<\/p>

          • 150 g schwarzer Rettich mit Schale, in Streifen geschnitten<\/li>
          • 150 g Karotten, gesch\u00e4lt, in Streifen geschnitten<\/li>
          • 1 Knoblauchzehe, fein gehackt<\/li>
          • 2 EL Oliven\u00f6l<\/li>
          • Meersalz<\/li>
          • 4 Zahnwurzwurzeln<\/li><\/ul>

            Garnitur:<\/p>

            • 4 Zahnwurzwurzeln mit Kraut, Wurzel in Scheiben geschnitten<\/li>
            • 12 Brombeeren, gew\u00e4rmt<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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              Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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              Die Rehhaxen mit den W\u00fcrzzutaten einreiben und 3 Tage im K\u00fchlschrank ziehen lassen.<\/p>

              Das Oliven\u00f6l erhitzen und die Rehhaxe darin anbraten. Die Gem\u00fcsew\u00fcrfel und den Rotwein dazugeben und zugedeckt im Backofen bei 80 Grad langsam etwa 6 Stunden schmoren lassen.<\/p>

              F\u00fcr die Brombeersauce den Zucker leicht karamellisieren und mit dem Essig abl\u00f6schen. Die Brombeeren dazugeben und weich kochen. P\u00fcrieren und durch ein Sieb streichen.<\/p>

              Durch Fingerdruck den Garzustand der Rehhaxen pr\u00fcfen: Es muss sich weich anf\u00fchlen und zwischen den Fingern ganz durchdr\u00fccken lassen. Das Fleisch herausnehmen und warm halten.
              F\u00fcr die Rehsauce den Garfond durch ein Sieb abgie\u00dfen und auf etwa 200 Milliliter einkochen. Die Maisst\u00e4rke mit etwa Rotwein anr\u00fchren und die Sauce damit binden. Abschmecken.<\/p>

              Rettich und Karotten mit dem Knoblauch kurz im Oliven\u00f6l knackig d\u00fcnsten und w\u00fcrzen. Die 4 Zahnwurzwurzeln ohne Kraut in Salzwasser kochen.<\/p>

              Das Gem\u00fcse auf die Teller verteilen, jeweils eine gekochte Zahnwurzwurzel darauflegen. Die Rehhaxe dazu einrichten, mit den rohen Zahnwurzscheibchen belegen und mit der Rehsauce umranden. Mit der Brombeersauce Streifen auf die Teller ziehen und die Brombeeren darauflegen. Mit dem Zahnwurzkraut garnieren.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              Jarret de chevreuil \u00e0 la dentaire Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 4 jarrets de chevreuil avec os Pour la marinade : 1 c. \u00e0 s. de sel de mer 1 c. \u00e0 c. de poivre du moulin 1 c. \u00e0 s. de sucre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":9,"footnotes":""},"class_list":["post-12178","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Jarret de chevreuil \u00e0 la dentaire - 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