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Vlees
143
Hazenbout
Bereidingstijd: 150minuten +12uur voor het inleggen
Voor 6porties
Ingrediënten
2hazenbouten (à400g), panklaar
500ml karnemelk
Zout
Peper
20g gesmolten boter
50ml rode wijn
200g room
6jeneverbessen
2laurierblaadjes
50g spek, vet of doorregen | in plakjes
250ml bouillon
150ml water
2eetlepels maïzena
2eetlepels water
Accessoires
Braadslede met deksel
Bereiding
Leg de hazenbouten ongeveer 12uur in
karnemelk. Keer het vlees regelmatig.
Spoel de hazenbouten met water af,
maak ze droog en verwijder het vel.
Breng op smaak met zout en peper.
Start het automatische programma of
verwarm de oven voor.
Verhit de boterolie in de braadslede op
de kookzone. Braad de hazenbouten
aan alle kanten op hoog vermogen aan.
Blus af met rode wijn en de helft van de
room. Voeg de jeneverbessen en de
laurierblaadjes toe. Bekleed de bouten
met de spekrepen.
Zet de braadslede in de oven. Gaar de
hazenbouten afgedekt volgens stap 1.
Voeg na 20minuten de bouillon toe en
laat ze afgedekt verder garen.
Verwijder de hazenbouten en voeg de
rest van de room en water toe aan het
braadvocht. Vermeng de maïzena met
water en voeg dit toe aan de saus. Laat
alles even koken. Leg de hazenbouten
terug in de saus.
Instelling
automatisch programma
Vlees | Wild | Hazenbout
Programmaduur: 132minuten
Handmatig
Ovenfuncties: Boven-Onderwarmte
Temperatuur: 140–150°C
Booster: Uit
Voorverwarmen: Aan
Crisp function: Uit
Bereidingstijd: 120–130minuten
Niveau: 2[2] (1)
143


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