{"id":2546,"date":"2017-12-26T14:26:37","date_gmt":"2017-12-26T13:26:37","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2546"},"modified":"2017-12-26T14:27:47","modified_gmt":"2017-12-26T13:27:47","slug":"rentierfilet-mit-div-zubehoer","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2546","title":{"rendered":"Rentierfilet mit div. Zubeh\u00f6r"},"content":{"rendered":"<p><em>Rosastekt reinsdyrsfilet med viltsaus, hasselback-potet, blomk\u00e5ltimbal og sm\u00f8rdampet brokkoli og gulrot<\/em> (<a href=\"https:\/\/www.aperitif.no\/oppskrifter\/oppskrift\/rosastekt-reinsdyrsfilet-med-viltsaus-hasselback-potet-blomkaltimbal-og-smordampet-brokkoli-og-gulrot\/70067\" target=\"_blank\">Aperitif.no<\/a>)<\/p>\n<div id=\"attachment_2547\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/12\/Rentierfilet-mit-div-Zubeh\u00f6r.png\"><img aria-describedby=\"caption-attachment-2547\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/12\/Rentierfilet-mit-div-Zubeh\u00f6r.png\" alt=\"Rentierfilet mit div. Zubeh\u00f6r\" width=\"250\" height=\"179\" class=\"size-full wp-image-2547\" \/><\/a><p id=\"caption-attachment-2547\" class=\"wp-caption-text\">Rentierfilet mit div. Zubeh\u00f6r<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n720 g indrefilet av rein<br \/>\n8 stk sm\u00e5 eller 4 store poteter<br \/>\n2 dl viltkraft<br \/>\n4 dl fl\u00f8te<br \/>\n250 g blomk\u00e5l<br \/>\n250 g gulrot<br \/>\n3 stk egg<br \/>\n4 stk brokkolibuketter<br \/>\n100 g sm\u00f8r<br \/>\nSalt<br \/>\nPepper <\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Salt og pepre indrefileten lett.<\/li>\n<li>Stek den f\u00f8rst raskt i en steikepanne med sm\u00f8r slik at den f\u00e5r en fin stekeskorpe.<\/li>\n<li>Stek videre i ovn p\u00e5 200 grader i ca ti minutter til den er rosa inni. Bruk gjerne steketermometer, 68 grader er perfekt for rein.<\/li>\n<li>Pass p\u00e5 at kj\u00f8ttet ikke blir overstekt, for da blir det fort t\u00f8rt.<\/li>\n<li>La kj\u00f8ttet hvile i ti minutter.<\/li>\n<li>Skj\u00e6r steken i tynne skiver f\u00f8r servering.<\/li>\n<\/ul>\n<ul>\n<li>Damp brokkolibukettene i sm\u00f8r, salt og pepper i cirka 5 minutter.<\/li>\n<\/ul>\n<ul>\n<li>Kutt opp blomk\u00e5l og gulrot i sm\u00e5 biter og kok hver for seg.<\/li>\n<li>Kok de lenge slik at det blir lett \u00e5 mose i en foodprosessor.<\/li>\n<li>Tilsett egg og smak til med salt og pepper.<\/li>\n<li>Ha i sm\u00e5, godt smurt ildfast form, og stek p\u00e5 160 grader i 8 minutter.<\/li>\n<\/ul>\n<ul>\n<li>Skrell potetene og skj\u00e6r i skiver med 3 mm mellomrom &#8211; men pass p\u00e5 at kniven ikke skj\u00e6rer helt gjennom, for poteten skal henge sammen.<\/li>\n<li>Krydre med salt og pepper og gjerne litt sm\u00f8r.<\/li>\n<li>Du kan ogs\u00e5 pr\u00f8ve litt revet ost eller hakkede n\u00f8tter.<\/li>\n<li>Stek i ovn p\u00e5 175 grader i 45-60 minutter avhengig av potetens st\u00f8rrelse.<\/li>\n<\/ul>\n<ul>\n<li>Kok opp viltkraft og fl\u00f8te, og la det sm\u00e5koke.<\/li>\n<li>Om det koker i 3 timer vil sausen bli karamellisert.<\/li>\n<li>Den oppn\u00e5r da en rund og s\u00f8t smak.<\/li>\n<li>Smak til med salt og pepper.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><br \/>\n<!--\n\n\n<ul>\n\n\n<li>Tania & Arnold<\/li>\n\n\n<\/ul>\n\n\n--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rosastekt reinsdyrsfilet med viltsaus, hasselback-potet, blomk\u00e5ltimbal og sm\u00f8rdampet brokkoli og gulrot (Aperitif.no) Zutaten (4 Portionen): 720 g indrefilet av rein 8 stk sm\u00e5 eller 4 store poteter 2 dl viltkraft 4 dl fl\u00f8te 250 g blomk\u00e5l 250 g gulrot 3 stk egg 4 stk brokkolibuketter 100 g sm\u00f8r Salt Pepper Zubereitung: Salt og pepre indrefileten &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2546\" class=\"more-link\">Continue reading &lsquo;Rentierfilet mit div. Zubeh\u00f6r&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":[4,103,104],"tags":[312,156,286,174,367,737,629,30,31,121,605,152,203,606,402,32],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2546"}],"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=2546"}],"version-history":[{"count":3,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2546\/revisions"}],"predecessor-version":[{"id":2550,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2546\/revisions\/2550"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}