{"id":1802,"date":"2015-07-27T14:18:55","date_gmt":"2015-07-27T13:18:55","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1802"},"modified":"2015-08-16T12:03:11","modified_gmt":"2015-08-16T11:03:11","slug":"leber-in-rotweinsosse","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1802","title":{"rendered":"Leber in Rotweinso\u00dfe"},"content":{"rendered":"<p><em>Leber in Rotweinso\u00dfe<\/em> (?)<\/p>\n<div id=\"attachment_1803\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/07\/Leber-in-Rotweinso\u00dfe.png\"><img aria-describedby=\"caption-attachment-1803\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/07\/Leber-in-Rotweinso\u00dfe.png\" alt=\"Leber in Rotweinso\u00dfe\" width=\"250\" height=\"188\" class=\"size-full wp-image-1803\" \/><\/a><p id=\"caption-attachment-1803\" class=\"wp-caption-text\">Leber in Rotweinso\u00dfe<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n700 g Leber<br \/>\n4 EL Mehl<br \/>\n1 Bund Fr\u00fchlingszwiebeln<br \/>\n2 EL Oliven\u00f6l<br \/>\n200 ml Rotwein<br \/>\nevtl. 6 EL Balsamico-Essig<br \/>\nSo\u00dfenbinder<br \/>\nPfeffer<br \/>\nSalz<\/p>\n<p><em>Kartoffelp\u00fcree:<\/em><br \/>\n800 g Kartoffeln<br \/>\nSalz<br \/>\n200 l Milch<br \/>\nMuskatnuss, gerieben<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Kartoffeln sch\u00e4len und in kochendem Salzwasser ca. 15-20 Minuten garen.<\/li>\n<li>Abgie\u00dfen und zur\u00fcck in den Topf geben.<\/li>\n<li>Mit so viel Milch zerstampfen, dass die gew\u00fcnschte Konsistenz erreicht wird.<\/li>\n<li>Mit Salz und Muskat abschmecken, warm halten.<\/li>\n<\/ul>\n<ul>\n<li>Leber absp\u00fclen, Haut abziehen, trocken tupfen und in Streifen schneiden<\/li>\n<li>In Mehl wenden.<\/li>\n<li>Fr\u00fchlingszwiebeln in Ringe schneiden.<\/li>\n<\/ul>\n<ul>\n<li>\u00d6l erhitzen und Leber und Fr\u00fchlingszwiebeln darin anbraten. Achtung: Leber darf nicht zu lange oder zu hei\u00df gebraten werden!<\/li>\n<li>Mit Rotwein und Balsamico abl\u00f6schen und mit So\u00dfenbinder zur gew\u00fcnschten Bindung andicken.<\/li>\n<li>Mit Salz und Pfeffer w\u00fcrzen.<\/li>\n<\/ul>\n<ul>\n<li>Mit Kartoffelp\u00fcree servieren.<\/li>\n<\/ul>\n<p>Leber erst nach der Zubereitung mit Salz und Pfeffer w\u00fcrzen, da sie sonst z\u00e4h wird.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n-->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Leber in Rotweinso\u00dfe (?) Zutaten (4 Portionen): 700 g Leber 4 EL Mehl 1 Bund Fr\u00fchlingszwiebeln 2 EL Oliven\u00f6l 200 ml Rotwein evtl. 6 EL Balsamico-Essig So\u00dfenbinder Pfeffer Salz Kartoffelp\u00fcree: 800 g Kartoffeln Salz 200 l Milch Muskatnuss, gerieben Zubereitung: Kartoffeln sch\u00e4len und in kochendem Salzwasser ca. 15-20 Minuten garen. Abgie\u00dfen und zur\u00fcck in den &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1802\" class=\"more-link\">Continue reading &lsquo;Leber in Rotweinso\u00dfe&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,372,371,96],"tags":[309,276,66,409,30,617,60,161,119,136,106,203,398],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1802"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1802"}],"version-history":[{"count":2,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1802\/revisions"}],"predecessor-version":[{"id":1806,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1802\/revisions\/1806"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}