{"id":31566,"date":"2020-10-30T03:00:18","date_gmt":"2020-10-30T03:00:18","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=31566"},"modified":"2023-08-24T11:44:08","modified_gmt":"2023-08-24T09:44:08","slug":"viltfond","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=31566","title":{"rendered":"Viltfond"},"content":{"rendered":"\n
\"\"
Kalvfond reducerad<\/figcaption><\/figure>\n\n\n\n

Viltfond baserat p\u00e5 ett recept av Leif Mannerstr\u00f6m, Sebastian Mannerstr\u00f6m och Karl-Magnus Edberg som publicerats i DN f\u00f6r tio \u00e5r sedan. <\/p>\n\n\n\n

Du beh\u00f6ver till ca 1 1\/2 liter f\u00e4rdig fond:<\/em><\/strong> <\/p>\n\n\n\n

3 kg ben fr\u00e5n r\u00e5djur, hjort eller \u00e4lg
2 l\u00f6kar, skalade
2 mor\u00f6tter, skalade
2 palsternackor, skalade
1 h\u00f6st\u00e4pple, delat p\u00e5 mitten
1 purjol\u00f6k, ansad och skivad
1 rotselleri, skalad
Bouquet garni:<\/strong>
1 purjol\u00f6k (det gr\u00f6na)
10 hela vitpepparkorn
10 lagerblad
10 torkade enb\u00e4r
1 timjankvist
1 rosmarin kvist
2 bladpersiljekvistar<\/p>\n\n\n\n

\"\"
Gr\u00f6nsaker till fond<\/figcaption><\/figure>\n\n\n\n

G\u00f6r s\u00e5 h\u00e4r: <\/em><\/strong><\/p>\n\n\n\n

1. S\u00e4tt ugnen p\u00e5 175 grader.<\/p>\n\n\n\n

2. G\u00f6r f\u00f6rst din bouquet garni: Sk\u00e4r ett snitt som g\u00e5r n\u00e4stan hela v\u00e4gen igenom purjol\u00f6ken. L\u00e4gg i peppar, lagerblad, enb\u00e4r och \u00f6rtkvistarna. Vik ihop och knyt bindgarn runt purjol\u00f6ken s\u00e5 att kryddor och \u00f6rter stannar kvar inuti.<\/p>\n\n\n\n

3. L\u00e4gg viltbenen i en l\u00e5ngpanna. Rosta dem mitt i ugnen ca 1 timme, tills benen \u00e4r riktigt brynta.<\/p>\n\n\n\n

4. Stek under tiden l\u00f6k, rotfrukter, \u00e4pple och purjol\u00f6k i sm\u00f6r i en stekpanna tills de har f\u00e5tt fin f\u00e4rg. L\u00e4gg de brynta viltbenen och gr\u00f6nsakerna i en gryta tillsammans med din bouquet garni, h\u00e4ll p\u00e5 vatten s\u00e5 att det t\u00e4cker.<\/p>\n\n\n\n

5. Sjud p\u00e5 svag v\u00e4rme ca 4 timmar och fyll p\u00e5 med vatten s\u00e5 att det hela tiden t\u00e4cker. Skumma regelbundet bort det fett som samlas p\u00e5 ytan. Sila fonden och reducera ner den till \u00f6nskad smakstyrka.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Viltfond baserat p\u00e5 ett recept av Leif Mannerstr\u00f6m, Sebastian Mannerstr\u00f6m och Karl-Magnus Edberg som publicerats i DN f\u00f6r tio \u00e5r sedan. Du beh\u00f6ver till ca 1 1\/2 liter f\u00e4rdig fond: 3 kg ben fr\u00e5n r\u00e5djur, hjort eller \u00e4lg2 l\u00f6kar, skalade2 mor\u00f6tter, skalade2 palsternackor, skalade1 h\u00f6st\u00e4pple, delat p\u00e5 mitten1 purjol\u00f6k, ansad […]<\/p>\n","protected":false},"author":5,"featured_media":32966,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4004,57,11825,4008,66,11824,120,127,96,4014,4030],"tags":[],"class_list":["post-31566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple","category-buljong","category-enbar","category-kott","category-lok","category-purjolok","category-rosmarin","category-saser-roror","category-selleri","category-timjan","category-vilt"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31566"}],"version-history":[{"count":6,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31566\/revisions"}],"predecessor-version":[{"id":37015,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/31566\/revisions\/37015"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/32966"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}