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Ingredients
Hirschrücken marinieren
- 10 Wacholderbeeren
- 8 Pimentkörner
- 10 schwarze Pfefferkörner
- 1 TL Fenchelsaat
- 1 Zimtstange
- 4 Nelken
- 2 getrocknete Lorbeerblätter, in Stücken
- 2 TL Thymian, getrocknet
- 50 g Zwiebeln, halbiert
- 1 Knoblauchzehe
- 150 g Möhren, in Stücken
- 100 g Petersilienwurzeln, in Stücken
- 100 g Knollensellerie, in Stücken
- 500 g Rotwein, trocken
- 125 g Balsamico, dunkel
- 600 g Rehrückenfilets, ausgelöst und küchenfertig
Hirschrückenbraten und Rotkohlsalat
- 1 Granatapfel
- 1 TL Salz und etwas mehr zum Würzen
-
½
TL Piment d'Espelette
or ½ TL Cayenne-Pfeffer - 75 g Naturjoghurt
- 50 g Mayonnaise
- 500 g Rotkohl, in groben Stücken
- 2 EL Pflanzenöl
- 600 g Wasser
- 4 TL Zucker
- 150 g Feldsalat, gewaschen und getrocknet
- Nutrition
- per 1 Portion
- Calories
- 1852 kJ / 441 kcal
- Protein
- 34 g
- Carbohydrates
- 21 g
- Fat
- 21 g
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