{"id":629,"date":"2019-03-25T20:19:18","date_gmt":"2019-03-25T20:19:18","guid":{"rendered":"http:\/\/watjidett.de\/?p=629"},"modified":"2020-04-25T23:46:00","modified_gmt":"2020-04-25T23:46:00","slug":"kaninchen-in-noilly-prat","status":"publish","type":"post","link":"http:\/\/watjidett.de\/?p=629","title":{"rendered":"Kaninchen in Noilly Prat"},"content":{"rendered":"\r\n<p>(4 Pers.)<\/p>\r\n\r\n\r\n\r\n<p>1 Kaninchen (k\u00fcchenfertig, ca. 1,2 Kg vom H\u00e4ndler in 8 St\u00fccke teilen lassen)<br \/>Salz, Pfeffer<br \/>4 milde Zwiebeln<br \/>4 Knoblauchzehen<br \/>2 unbehandelte Zitronen<br \/>6 EL Oliven\u00f6l<br \/>1\/4 L Noilly Prat<br \/>100 g gr\u00fcne Oliven<br \/>2 TL Honig<\/p>\r\n\r\n\r\n\r\n<p>Kaninchenteile mit feuchtem Tuch abreiben um Knochensplitter zu entfernen. Trockentupfen, mit Salz und Pfeffer einreiben. Zwiebeln sch\u00e4len, vierteln und in nicht zu d\u00fcnne Streifen schneiden. Knoblauch in feine Scheiben teilen. Zitronen waschen und halbieren. Kaninchenteile rundum gut anbraten, St\u00fccke herausnehmen. Dann Zwiebeln und Knoblauch im Fett kurz anbraten und mit Noilly Prat abl\u00f6schen.<br \/>Zitronen und Oliven untermischen, Sauce mit Salz, Pfeffer und dem Honig abschmecken. Die Kaninchenteile einlegen und bei schwacher Hitze zugedeckt ca. 45 Minuten schmoren. Abschmecken und servieren.<\/p>\r\n\r\n\r\n\r\n<p>Dazu schmeckt Kartoffelp\u00fcree oder frisches Baguette.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>(4 Pers.) 1 Kaninchen (k\u00fcchenfertig, ca. 1,2 Kg vom H\u00e4ndler in 8 St\u00fccke teilen lassen)Salz,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5684,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[127,16,129,39,13,128],"tags":[137,26],"class_list":["post-629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruehling","category-hauptgericht","category-herbst","category-kochabend-4","category-rezepte","category-sommer","tag-franzoesisch","tag-wild"],"jetpack_featured_media_url":"http:\/\/watjidett.de\/wp-content\/uploads\/2019\/03\/KIF_2140-2.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=629"}],"version-history":[{"count":2,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/629\/revisions"}],"predecessor-version":[{"id":5685,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/629\/revisions\/5685"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/media\/5684"}],"wp:attachment":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=629"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}