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Vlees en gevogelte
140
Hazenrug
Totale bereidingstijd: 70–80 minuten
voor 4 porties
Ingrediënten
1 hazenrug (ca. 750 g)
Zout
Peper
50 g spek, doorregen, in plakjes
2 laurierblaadjes
6 jeneverbessen
100 ml room
3 eetlepels rode wijn
150–400 ml vleesbouillon
Maïzena
Accessoires
Gourmet-braadpan met deksel
Bereiding
Haal het vel van de hazenrug en kruid
het vlees met zou
t en peper. Omwikkel
het vlees met de plakjes spek. Doe de
hazenrug met de laurierblaadjes en de
jeneverbessen in de gourmet-braadpan.
Braad het vlees ca. 20 minuten met het
deksel op de pan.
Keer het vlees om en voeg de room en
de bouillo
n toe. Braad het vlees zonder
deksel af.
Haal het vlees uit de braadpan. Voeg de
r
ode wijn en wat water aan het braad‐
vocht toe. Bind het vocht met voorbe‐
reide maïzena.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Wild \ Hazenrug
Programmaduur: ca. 50 minuten
Alternatieve instelling
Ovenfunctie: Braadautomaat
Temperatuur: 180–200 °C
Niveau: 1e van onderen
Bereidingstijd: 45–55 minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 200–220 °C
Niveau: 2e van onderen
Bereidingstijd: 45–55 minuten + voor‐
ver
warmen
-
Kerntemperatuur bij gebruik van de bra‐
t
ometer: 72–78 °C
140


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