{"id":1825,"date":"2021-03-20T17:39:55","date_gmt":"2021-03-20T16:39:55","guid":{"rendered":"https:\/\/192.168.1.14\/?p=1825"},"modified":"2021-05-02T09:09:14","modified_gmt":"2021-05-02T07:09:14","slug":"hirschruecken-mit-orangenglasur","status":"publish","type":"post","link":"https:\/\/www.tirolergluat.at\/?p=1825","title":{"rendered":"HIRSCHR\u00dcCKEN mit Orangenglasur"},"content":{"rendered":"\n<p>F\u00fcr 6 Personen<\/p>\n\n\n\n<h6 class=\"has-black-color has-text-color wp-block-heading\">Zutaten<\/h6>\n\n\n\n<ul class=\"wp-block-list\"><li>ca. 1,30 kg Hirschr\u00fccken, pariert, k\u00fcchenfertig<\/li><li>Salz und Pfeffer aus der M\u00fchle<\/li><li>Glasur:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/li><li>1 St\u00fcck Ingwer ca. 3 cm gesch\u00e4lt und gerieben<\/li><li>500 g Orangenmarmelade<\/li><li>3 El Worcestershiresauce<\/li><li>3 Knoblauchzehen fein gehackt<\/li><li>1 Tl Chilipulver<\/li><li>3 El Dijonsenf<\/li><li>ca. 400 ml Schwarzbier.<\/li><\/ul>\n\n\n\n<h6 class=\"has-black-color has-text-color wp-block-heading\">Zubereitung<\/h6>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Grill f\u00fcr indirekte Hitze ca. 160 Grad vorbereiten. Hirschr\u00fccken mit Salz und Pfeffer w\u00fcrzen und indirekt, wenn vorhanden am Warmhalterost grillen<\/li><li>In der Zwischenzeit s\u00e4mtliche Zutaten f\u00fcr die Glasur in einen Topf geben und auf dem Seitenkocher oder Herd einkochen.<\/li><li>Wenn das Fleisch eine KT von&nbsp; 35 Grad hat wenden und beginnen, das Fleisch mit der Glasur zu bestreichen, zwei bis dreimal im Abstand von ca. 5 Minuten wiederholen . Bis eine Kerntemperatur von 55-56 Grad erreicht ist = Garstufe medium<\/li><li>10 Minuten in Alufolie oder einem (vorgew\u00e4rmten Br\u00e4ter) oder im Backrohr bei 50 Grad rasten lassen und mit den Beilagen und der restlichen Glasur anrichten.<\/li><\/ol>\n\n\n\n<p><strong><u>Hilfsmittel:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Grill und Br\u00e4ter<\/p>\n\n\n\n<p><strong><u>Vorbereitungszeit:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 20 Minuten<\/p>\n\n\n\n<p><strong><u>Grillen:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ca. 30 Minuten<\/p>\n\n\n\n<p><strong><u>Grillmethode:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; indirekt, mittlere Hitze (ca. 200 \u00b0C)<\/p>\n\n\n\n<p><strong><u>Ruhezeit:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ca. 10 Minuten<\/p>\n\n\n\n<p><strong><u>Schwierigkeit:<\/u><\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; leicht<\/p>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/192.168.1.14\/wp-content\/uploads\/2021\/03\/Hirschruecken-mit-Orangenglasur.pdf\">Hirschr\u00fccken mit Orangenglasur<\/a><a href=\"https:\/\/192.168.1.14\/wp-content\/uploads\/2021\/03\/Hirschruecken-mit-Orangenglasur.pdf\" class=\"wp-block-file__button\" download>Herunterladen<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>F\u00fcr 6 Personen Zutaten ca. 1,30 kg Hirschr\u00fccken, pariert, k\u00fcchenfertig Salz und Pfeffer aus der M\u00fchle Glasur:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 St\u00fcck Ingwer ca. 3 cm gesch\u00e4lt und<\/p>\n<p><a href=\"https:\/\/www.tirolergluat.at\/?p=1825\" class=\"more-link\">weiterlesen &#8230;<span class=\"screen-reader-text\">HIRSCHR\u00dcCKEN mit Orangenglasur<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[22,19],"tags":[78,77,79],"class_list":["post-1825","post","type-post","status-publish","format-standard","hentry","category-hauptspeisen","category-rezepte-und-tipps","tag-regional-saisonal","tag-wildfleisch","tag-wintergrillen"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=\/wp\/v2\/posts\/1825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1825"}],"version-history":[{"count":0,"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=\/wp\/v2\/posts\/1825\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tirolergluat.at\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}