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Hazenbouten
Totale bereidingstijd: 75-85 minuten
(+ 12 uur marineren)
Ingrediënten voor ca. 2 personen:
2 hazenbouten
(totaal ca. 750 g)
500 ml karnemelk
zout, peper
6 jeneverbessen
2 laurierblaadjes
50 g vet of doorregen spek, in plakjes
50 ml rode wijn
100 ml room of zure room
150 ml water
maïzena
Bereiding
1. Leg de hazenbouten ca. 12 uur in de
karnemelk, regelmatig omkeren.
2. Verwijder de velletjes en kruid de
bouten met zout en peper. Omwikkel
het vlees met de plakjes spek en doe
het in een braadpan. Voeg de
jeneverbessen 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.
3. Voeg aan het braadvocht de reste
-
rende rode wijn, room en water toe.
Bind het vocht met voorbereide
maïzena. Serveer de saus apart bij het
vlees.
Instellingen
Automatische programma's \ Wild \
Hazenbout
Bereidingstijd: ca. 55 minuten
Braadautomaat
Temperatuur: 180-200 °C
Niveau: 1e van onderen
Bereidingstijd: 50-60 minuten
Boven-Onderwarmte
Temperatuur: 200-220 °C
Niveau: 2e van onderen
Bereidingstijd: 50-60 minuten
Kerntemperatuur bij gebruik van de
Bratometer: 75-80 °C
Recepten: Wild
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189


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