{"id":7266,"date":"2024-09-24T14:32:34","date_gmt":"2024-09-24T14:32:34","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7266"},"modified":"2024-10-08T19:10:40","modified_gmt":"2024-10-08T19:10:40","slug":"recette-chevreuil-confit-au-mahonia","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-chevreuil-confit-au-mahonia","title":{"rendered":"Recette Chevreuil confit au mahonia"},"content":{"rendered":"
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Geschmortes Reh mit Mahoniasauce, Amaranth und Pomme Dauphine<\/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 Yoann Hue im Restaurant \"Der Vierte K\u00f6nig\" in K\u00f6ln<\/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\"Chevreuil\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 Yoann Hue<\/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 12 Personen (Fingerfood-Portionen)<\/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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Geschmortes Reh im \u201cR\u00f6mertopf\u201d<\/p>

  • 1,5 kg Rehschulter<\/li>
  • 1 Zwiebel<\/li>
  • 1 M\u00f6hre<\/li>
  • 2 Knoblauchzehen<\/li>
  • 1 TL Garam massala<\/li>
  • 1 EL Tomatenmark<\/li>
  • 200 ml Rotwein<\/li>
  • 500 ml Wildfond<\/li>
  • Thymian, Lorbeer, Rosmarin, Salbei<\/li>
  • Salz und Pfeffer<\/li><\/ul>

    Fertigstellen der Wildsauce<\/p>

    • 2 bis 3 EL. Mahonia-Marmelade (1 kg Mahonia-Fruchtfleisch mit 500 g Gelierzucker 2:1 gekocht)<\/li>
    • Mondamin<\/li>
    • Paar St\u00fcckchen Butter<\/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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      Amaranth<\/span><\/p>

      • 240 g blanchierte Amaranthbl\u00e4tter, abgek\u00fchlt und abgetropft<\/li>
      • 80 g Zwiebeln, fein gehackt<\/li>
      • 120 g Tomaten, blanchiert, entkernt und gew\u00fcrfelt<\/li>
      • 4 EL Oliven\u00f6l<\/li>
      • 2 EL Rotweinessig<\/li>
      • 2 EL Honig<\/li>
      • 1 EL Tomatenmark<\/li>
      • 1 TL Korianderk\u00f6rner<\/li>
      • 1 TL Meersalz<\/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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        Pommes dauphine<\/span><\/p>

        • 350 g Kartoffelp\u00fcree<\/li>
        • 125 ml Wasser<\/li>
        • 1\/2 TL Kurkuma<\/li>
        • 30 g Butter<\/li>
        • 1 Prise Meersalz<\/li>
        • 60 g Mehl<\/li>
        • 2 Eier<\/li>
        • 1 TL Ingwer<\/li>
        • 2 EL Schnittlauch, fein gehackt<\/li><\/ul>

          Deko<\/span><\/p>

          • Amaranthbl\u00e4tter und -bl\u00fcten<\/span><\/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\t<\/div>\n\t\t<\/section>\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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            F\u00fcr das Rehconfit eine Pfanne erhitzen und die Rehst\u00fcckchen von allen Seiten anbraten. Mit Salz, Pfeffer und Garam Masala w\u00fcrzen. In den \u201eR\u00f6mertopf\u201c* geben.<\/span>Die in Mirepoix geschnittenen Zwiebeln und Karotten in derselben Pfanne anbraten, das Tomatenmark dazugeben und leicht anbraten. Mit dem Rotwein abl\u00f6schen, dann mit der Wildfond abl\u00f6schen. Diesen Kochsud zusammen mit den aromatischen Kr\u00e4utern in den R\u00f6mertopf geben. Bei 150 \u00b0C ca. 4 Stunden backen.<\/p>

            Die Rehst\u00fccke herausnehmen, die Kochbr\u00fche durch ein feines Sieb in einen Topf gie\u00dfen. Bei Bedarf den Fond reduzieren, die Mahonia-Marmelade hinzuf\u00fcgen, bei Bedarf mit Maisst\u00e4rke binden und dann Butter unterr\u00fchren. Abschmecken.<\/p>

            Die Amaranthbl\u00e4tter waschen und entstielen. In kochendem Wasser blanchieren, abschrecken lassen, abtropfen lassen und grob schneiden. Die Zwiebeln in einer Pfanne mit Oliven\u00f6l anbraten. Die anderen Zutaten hinzuf\u00fcgen und 20 Minuten k\u00f6cheln lassen. W\u00fcrzen. Amaranth dazugeben, mit der So\u00dfe vermischen und einige Minuten k\u00f6cheln lassen. Abschmecken.<\/p>

            F\u00fcr die Pommes Dauphine die Kartoffeln in kochendem Salzwasser ca. 30 Minuten (je nach Gr\u00f6\u00dfe) kochen. In der Zwischenzeit den Brandteig zubereiten: Wasser und Butter zum Kochen bringen. Salzen, Kurkuma dazugeben und das Mehl auf einmal dazugeben, mit einem Holzl\u00f6ffel kr\u00e4ftig umr\u00fchren, bis sich der Teig vom Topfrand l\u00f6st. Ein wenig abk\u00fchlen lassen, dann die Eier einzeln hinzuf\u00fcgen und jedes Mal gut verr\u00fchren. Die Kartoffeln abgie\u00dfen, zu einem feinen P\u00fcree zerstampfen und zum Brandteig geben. Mit Salz und Pfeffer w\u00fcrzen, Ingwer und gehackten Schnittlauch dazugeben und abk\u00fchlen lassen. Anschlie\u00dfend aus 2 feuchten Essl\u00f6ffeln kleine Kn\u00f6del formen. Kleinen Mengen in das hei\u00dfe Frittier\u00f6l tauchen lassen und sie etwa 2 Minuten lang br\u00e4unen lassen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>

            *Ein \u201eR\u00f6mertopf\u201c ist ein ovaler Tontopf mit Deckel, der 1967 von der Eduard Bay GmbH in Deutschland eingef\u00fchrt wurde und zum Backen von Speisen verwendet wird. In Frankreich spricht man vom Schmoren (braisage) und verwendet dazu eine gusseiserne Auflaufform (cocotte en fonte).<\/em><\/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":"

            Chevreuil confit au mahonia, amarante et pomme dauphine Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Chevreuil confit en “R\u00f6mertopf” 1,5 kg d’\u00e9paule de chevreuil 1 oignon 1 carotte 2 gousses d’ail 1 c. \u00e0 c. de garam massala 1 c. […]<\/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":38,"footnotes":""},"class_list":["post-7266","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Chevreuil confit au mahonia - 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