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Vlees
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Reerug
Bereidingstijd: 110minuten +24uur voor het marineren
Voor 6porties
Voor de reerug
1,2kg reerug, zonder bot, panklaar
1½l karnemelk
1theelepel wildkruiden (kruidenmix)
1theelepel zout
Peper
Voor het aanbraden
30g boterolie
Voor de saus
125ml rode wijn
800ml wildfond
125g crème fraîche
2eetlepels maïzena
4eetlepels water | koud
Zout
Peper
Suiker
Wildkruiden (kruidenmix)
Accessoires
Braadslede
Universelebakplaat
Draadloze spijzenthermometer
Bereiding
Verwijder de huid van de reerug en leg
het vlees ongeveer 24uur in karnemelk.
Keer hem regelmatig om.
Spoel de reerug af met koud water en
dep hem droog. Breng op smaak met
wildkruiden, zout en peper.
Start het automatische programma of
verwarm de oven voor.
Braad de reerug in de braadslede met
boterolie aan alle kanten op hoog vuur
aan. Snijd een langer stuk eventueel in
kortere stukken.
Verwijder de reerug, leg deze op de uni-
versele bakplaat en steek de draadloze
spijzenthermometer erin. Schuif de uni-
versele bakplaat in de oven. Laat de
reerug gaar worden.
Maak voor de saus het braadvocht in
de braadslede los met de rode wijn en
de wildfond. Voeg de crème fraîche toe.
Vermeng de maïzena met water en bind
de saus daarmee. Breng de saus aan
de kook. Breng het geheel op smaak
met zout, peper, suiker en wildkruiden.
150


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Miele H 7860 BP User Manual - English - 136 pages

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Miele H 7860 BP User Manual - French - 140 pages


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