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Reerug / Hertenrug
Totale bereidingstijd: 100-120 minu
-
ten
(+ 24 uur marineren)
Ingrediënten voor ca. 6 personen:
2000 g ree- of hertenrug
1 1/2-2 liter karnemelk
8 jeneverbessen
2 laurierblaadjes
3 peperkorrels
zout, peper
30 g vloeibare boter
100 g doorregen spek, in plakjes
125 ml rode wijn
500 ml water
125 g crème fraîche of
zure room
maïzena
6 peerhelften
6 theelepels confiture van rode
bosbessen
Bereiding
1. Haal het vel van de ree- of hertenrug.
Leg het vlees ca. 24 uur in de
karnemelk en keer het regelmatig om.
Spoel het vlees af met koud water en
dep het daarna weer droog. Kruid het
vlees met zout en peper. Bestrijk het
met boter en leg de plakjes spek erop.
2. Leg het vlees in een braadpan en
doe de jeneverbessen en de
laurierblaadjes erbij. Braad het vlees
ca. 15 minuten met het deksel op de
pan. Voeg wat rode wijn, water en crè
-
me fraîche toe en braad het vlees ver
-
der zonder deksel.
3. Voeg aan het braadvocht de reste
-
rende wijn, de crème fraîche en water
toe. Bind het vocht met voorbereide
maïzena. Serveer de saus met het vlees
dat van het bot is losgehaald.
4. Maak de peren warm en leg ze met
de gewelfde kant naar beneden om het
vlees. Vul de peren met de
bosbessenconfiture.
Instellingen
Automatische programma's \ Wild \
Reerug/Hertenrug
Bereidingstijd: ca. 75 minuten
Braadautomaat
Temperatuur: 170-190 °C
Niveau: 1e van onderen
Bereidingstijd: 70-100 minuten
Boven-Onderwarmte
Temperatuur: 180-200 °C
Niveau: 1e van onderen
Bereidingstijd: 70-100 minuten
Kerntemperatuur bij gebruik van de
Bratometer: 70-78 °C
Recepten: Wild
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192


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