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Vlees en gevogelte
141
Konijn in mosterdsaus
Totale bereidingstijd: 95–105 minuten
voor 4–6 porties
Ingrediënten
1300 g konijn (rug of bout)
Zout
Zwarte peper
3 eetlepels Dijon-mosterd
100 g bacon, in blokjes
30 g boter
1 eetlepel meel
2 uien, in blokjes
250 ml witte wijn
1 theelepel tijm, fijngewreven
3 eetlepels crème fraîche
Accessoires
Gourmet-braadpan met deksel
Bereiding
Kruid het konijnenvlees met zout en pe‐
per en bestrijk het met 2 eetlepels mos‐
t
erd.
Bak de spekblokjes in de gourmet-
br
aadpan met boter (op de kookplaat).
Doe het konijnenvlees erbij en braad
het rondom aan. Bestrooi het vlees met
meel. Voeg de uien, de tijm en de wijn
toe en zet het vlees zonder deksel in de
oven.
Haal het vlees uit de braadpan. Doe de
over
gebleven mosterd, de crème fraî‐
che en eventueel nog wat water of
bouillon bij het braadvocht. Bind de
fond met voorbereide maïzena.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Wild \ Konijnenvlees
Programmaduur: ca. 35 minuten
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 170–190 °C
Niveau: 1e van onderen
Bereidingstijd: 30–35 minuten
141


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