{"id":2650,"date":"2018-08-09T09:42:38","date_gmt":"2018-08-09T08:42:38","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2650"},"modified":"2018-12-22T12:36:54","modified_gmt":"2018-12-22T11:36:54","slug":"wildpastete","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2650","title":{"rendered":"Wildpastete"},"content":{"rendered":"<p><em>Hermetisert viltpostei<\/em> (A-Magasinet 10. november 2017).<\/p>\n<div id=\"attachment_2651\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2018\/08\/Wildpastete.png\"><img aria-describedby=\"caption-attachment-2651\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2018\/08\/Wildpastete.png\" alt=\"Wildpastete\" width=\"250\" height=\"177\" class=\"size-full wp-image-2651\" \/><\/a><p id=\"caption-attachment-2651\" class=\"wp-caption-text\">Wildpastete<\/p><\/div>\n<p><strong>Zutaten (3 Gl\u00e4ser \u00e1 0,5 l):<\/strong><br \/>\n650 g viltkj\u00f8tt (hjort, rein eller elg)<br \/>\n650 g flesk\/tynnribbe\/buklist (Bauchspeck)<br \/>\n50 g svinesvor i tynne strimler<br \/>\n1 egg<br \/>\n0,5 glass r\u00f8dvin, hvitvin eller t\u00f8rr sider<br \/>\n4 cl fruktbrennevin, helt klar sprit (ev. konjakk)<br \/>\n2 ts til sammen av: malt ingef\u00e6r, hvit pepper, nellik, alleh\u00e5nde, muskat<br \/>\n1 hvitl\u00f8ksfedd, delt i to<br \/>\n2 sjalottl\u00f8k i skiver<br \/>\n3 (+3) laurb\u00e6rblader<br \/>\n1 stilk timian<br \/>\n20 g salt<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Fjern sener og hinner fra kj\u00f8ttet og skj\u00e6r det i strimler som passer til kvernen.<\/li>\n<li>Skj\u00e6r svoren fra svineflesket i tynne strimler (0,5 cm).<\/li>\n<li>Skj\u00e6r flesket i strimler\/biter.<\/li>\n<li>Ha kj\u00f8ttet i en bolle med alt annet og tre av laurb\u00e6rbladene.<\/li>\n<li>Bland godt og la det st\u00e5 kaldt over natten.<\/li>\n<\/ul>\n<ul>\n<li>Neste dag tar du ut svorstrimlene (ta vare p\u00e5 dem), laurb\u00e6rbladene, timiankvasten og hvitl\u00f8ken (kastes).<\/li>\n<li>Mal kj\u00f8ttet p\u00e5 den groveste skiven (eller bruk kj\u00f8kkenmaskin).<\/li>\n<\/ul>\n<ul>\n<li>Kok syltet\u00f8yglass i 10-15 minutter.<\/li>\n<li>Legg 1-2 strimler av svor i hvert glass og ha i et laurb\u00e6rblad.<\/li>\n<li>Fyll glass med farsen opp til 1-2 cm fra kanten. Unng\u00e5 luftbobler, press ned og glatt ut.<\/li>\n<li>Sett p\u00e5 lokk og sett glassene i vannbad i ovn p\u00e5 120 \u00b0C i 2,5 timer.<\/li>\n<li>\u00c5pne ovend\u00f8ren og la glassene kj\u00f8le seg ned til romtemperatur i vannbadet.<\/li>\n<li>Sett glassene kaldt.<\/li>\n<\/ul>\n<p>Holder seg i m\u00e5nedsvis i kj\u00f8leslapet.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nSehr lecker und gar nicht so aufw\u00e4ndig.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Hermetisert viltpostei (A-Magasinet 10. november 2017). Zutaten (3 Gl\u00e4ser \u00e1 0,5 l): 650 g viltkj\u00f8tt (hjort, rein eller elg) 650 g flesk\/tynnribbe\/buklist (Bauchspeck) 50 g svinesvor i tynne strimler 1 egg 0,5 glass r\u00f8dvin, hvitvin eller t\u00f8rr sider 4 cl fruktbrennevin, helt klar sprit (ev. konjakk) 2 ts til sammen av: malt ingef\u00e6r, hvit pepper, &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2650\" class=\"more-link\">Continue reading &lsquo;Wildpastete&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":[500,104],"tags":[725,415,195,607,107,604,75,18,165,119,189,528,121,386,605,106,203,332,761,760,7,212,187,606],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2650"}],"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=2650"}],"version-history":[{"count":4,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2650\/revisions"}],"predecessor-version":[{"id":2696,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2650\/revisions\/2696"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}