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Ingredients
Rehkeule
- 800 g Rehkeule, ohne Knochen, gebunden oder in einem Bratennetz
- 4 TL Salz
- 3 TL Pfeffer
- 3 EL Öl
- 120 g Zwiebeln, in Spalten (2 cm)
- 120 g Möhren, in Stücken (2 cm)
- 120 g Porree, in Ringen (2 cm)
- 120 g Sellerie, in Stücken (2 cm)
- 50 g Tomatenmark
- 20 g Mehl
- 10 g Zucker
- 400 g Rotwein, trocken
- 400 g Wildfond
Laugenknödel
-
250
g altbackene Brötchen, in Würfeln (2 cm), siehe Tipp
or 250 g Laugenbrötchen, in Würfeln (2 cm), siehe Tipp - 60 g Zwiebeln, halbiert
- 1 Knoblauchzehe
- 50 g Butter, weich, in Stücken
- 200 g Milch
- 5 g Mehl
- ½ TL Pfeffer
- ½ TL Muskat
- 1 ½ TL Salz
- 10 g Petersilie, grob gehackt
- 10 g Schnittlauch, in feinen Röllchen
- 3 Eier
Wirsing
- 600 g Wirsing, in Stücken (4 cm)
- 60 g Zwiebeln, halbiert
- 1 - 2 Knoblauchzehen
- 2 TL Senf
- 400 g Gemüsefond
- 1 TL Salz
- ½ TL Pfeffer
- ½ TL Muskat
- 5 EL Wasser
- 2 geh. EL Speisestärke und mehr zum Abbinden
- 2 Prisen Zucker
- 80 g Sahne
- 80 g Schmand
- 50 g Butter, kalt, in Stücken
- Nutrition
- per 1 Portion
- Calories
- 4823 kJ / 1153 kcal
- Protein
- 64 g
- Carbohydrates
- 77 g
- Fat
- 59 g
- Saturated Fat
- 27 g
- Fibre
- 12.2 g
- Sodium
- 4367 mg
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