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Vlees en gevogelte
139
Hazenbouten
Totale bereidingstijd: 75–85 minuten (+ 12 uur marineren)
voor 2 porties
Ingrediënten
2 hazenbouten (totaal ca. 750 g)
500 ml karnemelk
Zout
Peper
6 jeneverbessen
2 laurierblaadjes
50 g spek, vet of doorregen, in plakjes
50 ml rode wijn
100 ml room of zure room
150 ml water
Maïzena
Accessoires
Gourmet-braadpan met deksel
Bereiding
Leg de hazenbouten ca. 12 uur in de
karneme
lk, regelmatig omkeren.
Verwijder de velletjes en kruid de bou‐
t
en met zout en peper. Omwikkel het
vlees met de plakjes spek en doe het in
de gourmet-braadpan. Voeg de jene‐
verbessen en de laurierblaadjes toe.
Braad het vlees ca. 15 minuten met een
deksel op de pan. Keer het vlees om,
voeg een kleine hoeveelheid rode wijn,
water en room toe en braad het vlees
zonder deksel gaar.
Voeg aan het braadvocht de resterende
hoeve
elheid rode wijn, room en water
toe. Bind het vocht met voorbereide
maïzena. Serveer de saus apart bij het
vlees.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Wild \ Hazenbout
Programmaduur: ca. 55 minuten
Alternatieve instelling
Ovenfunctie: Braadautomaat
Temperatuur: 180–200 °C
Niveau: 1e van onderen
Bereidingstijd: 50–60 minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 200–220 °C
Niveau: 2e van onderen
Bereidingstijd: 50–60 minuten
-
Kerntemperatuur bij gebruik van de bra‐
t
ometer: 75–80 °C
139


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