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{"id":78,"date":"2014-08-13T14:34:00","date_gmt":"2014-08-13T14:34:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/08\/rentier-carpaccio-auf-moltebeerenvinaigrette-reindeer-carpaccio-with-cloudberryvinaigrette\/"},"modified":"2014-08-13T14:34:00","modified_gmt":"2014-08-13T14:34:00","slug":"rentier-carpaccio-auf-moltebeerenvinaigrette-reindeer-carpaccio-with-cloudberryvinaigrette","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2014\/08\/13\/rentier-carpaccio-auf-moltebeerenvinaigrette-reindeer-carpaccio-with-cloudberryvinaigrette\/","title":{"rendered":"Rentier-Carpaccio auf Moltebeerenvinaigrette \/ Reindeer-Carpaccio with Cloudberryvinaigrette"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><\/div>\n<h3><\/h3>\n<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<h3><\/h3>\n<p><span style=\"color: #0c343d;\"><\/span><\/p>\n<h3 style=\"color: black;\"><\/h3>\n<p><a href=\"http:\/\/1.bp.blogspot.com\/-xBhVG5wDHzA\/U-toUckStKI\/AAAAAAAAB6I\/BX28UQ5t08I\/s1600\/RentierCarpaccio.png\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-xBhVG5wDHzA\/U-toUckStKI\/AAAAAAAAB6I\/BX28UQ5t08I\/s1600\/RentierCarpaccio.png\" height=\"320\" width=\"214\" \/><\/a><\/p>\n<h3><span style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/h3>\n<p><span style=\"color: #0c343d;\">1 200-300 g Rentiersteak (alternativ Rindersteak)<\/span><\/div>\n<div><span style=\"color: #0c343d;\">250 g Moltebeeren (alternativ Brombeeren)<\/span><br \/><span style=\"color: #0c343d;\">1 kleine Zwiebel<\/span><br \/><span style=\"color: #0c343d;\">4 Essiggurkerl<\/span><br \/><span style=\"color: #0c343d;\">4 EL Weinessig<\/span><br \/><span style=\"color: #0c343d;\">1 Tasse Wasser<\/span><br \/><span style=\"color: #0c343d;\">6 EL Oliven\u00f6l<\/span><br \/><span style=\"color: #0c343d;\">2 EL Zucker<\/span><br \/><span style=\"color: #0c343d;\">1 TL Senf<\/span><br \/><span style=\"color: #0c343d;\">1 Bund Petersilie<\/span><br \/><span style=\"color: #0c343d;\">Salz, Pfeffer<\/span><\/p>\n<p><\/div>\n<hr \/>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #073763;\">Zuerst muss das Steak von allen Sehnen befreit werden, da diese im rohen Fleisch nicht sehr angenehm sind.<\/span><br \/><span style=\"color: #073763;\">Dabei sollte man allerdings aufpassen, dass das Steak nicht in lauter kleine St\u00fccke zerf\u00e4llt. Die kleineren St\u00fccke die man nicht retten konnte werden aber einfach mal zur Seite gelegt. Sobald das Fleisch von den Sehnen befreit wurde wird es gemeinsam mit den kleineren St\u00fcckchen gut gesalzen und gepfeffert. Dann rollt man das Steak ein und bindet es mit Kochgarn fest (alternativ einfach mit Zahnstochern befestigen).<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun wird die Petersilie kleingehackt und das eingerollte Steak darin gew\u00e4lzt bis alle Petersiliest\u00fccke am Fleisch h\u00e4ngen geblieben sind.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrend die Kr\u00e4uter ihren Geschmack ans Fleisch abgeben werden die Moltebeeren, Zucker, Essig, \u00d6l, die kleingehackten Zwiebel und das Wasser in einen Topf gegeben und leicht zum k\u00f6cheln gebracht.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Im n\u00e4chsten Schritt wird etwas Oliven\u00f6l in einer Bratpfanne stark erhitzt und die Steakrolle von allen Seiten f\u00fcr etwa 5-10 Sekunden angebraten. Danach wird das Steak wieder aus der Pfannen genommen und zum Rasten auf die Seite gelegt. Die restlichen Fleischst\u00fccken werden nun in die Pfanne gegeben und 1 Minute von beiden Seiten angebraten.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald die Moltebeerenvinaigrette die gew\u00fcnschte S\u00e4migkeit erreicht hat, kann sie noch mit etwas Senf und Zucker abgeschmeckt werden. Falls der Essig-Geschmack zu stark ist, kann man noch einmal mit Wasser aufgie\u00dfen und die Fl\u00fcssigkeit weiter k\u00f6cheln lassen.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun muss nur noch das Fleisch so d\u00fcnn wie m\u00f6glich aufgeschnitten werden und gemeinsam mit der Vinaigrette und den in Scheiben geschnittenen Essiggurkerl serviert werden. Falls das Carpaccio zu dick ist, kann man es noch in Frischhaltefolie einwickeln und mit dem Nudelholz (oder \u00e4hnlichem) d\u00fcnn klopfen.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<p><\/p>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients (2 Portions)<\/span><\/h3>\n<p><span style=\"color: #0c343d;\">1 200-300 g Reindeersteak (or Beefsteak)<\/span><\/p>\n<div><span style=\"color: #0c343d;\">250 g Cloudberries (or Blackberries)<\/span><br \/><span style=\"color: #0c343d;\">1 small Onion<\/span><br \/><span style=\"color: #0c343d;\">4 Pickles<\/span><br \/><span style=\"color: #0c343d;\">4 tbsp. Wine vinegar<\/span><br \/><span style=\"color: #0c343d;\">1 Cup Water<\/span><br \/><span style=\"color: #0c343d;\">6 tbsp. Oliveoil<\/span><br \/><span style=\"color: #0c343d;\">2 tbsp. Sugar<\/span><br \/><span style=\"color: #0c343d;\">1 tsp. Mustard<\/span><br \/><span style=\"color: #0c343d;\">1 bunch Parsley<\/span><br \/><span style=\"color: #0c343d;\">Salt, Pepper<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/p>\n<h3><span style=\"color: #f6b26b;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #0c343d;\">At first the steak has to get rid of its tendons. Therefor you have to cut them out in a way that the steak remains one piece. If there are some pieces of good meat which you had to cut off the steak just put it aside, we will reuse it later. Now where we have a tendons-free meat we can salt and pepper it as well as the small pieces we couldn&#8217;t save. Afterwards the steak is formed to a roll and fixed with some cooking yarn or toothpicks.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">Next step is to chop the parsley into small pieces and toss the steak in it.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">While the meat rests for some time we will prepare the vinaigrette. Therefor the berries, sugar, vinegar, oil, the fine chopped onion and the water are mixed in a pot and are brought to simmer.&nbsp;<\/span><br \/><span style=\"color: #0c343d;\"><br \/>At next the steakroll is roasted very shortly from every side (5-10 seconds) in a hot pan with oliveoil.After that the meat should rest and the smaller meat-pieces are roasted in the hot pan but now for 1 minute from every side.<\/span><br \/><span style=\"color: #0c343d;\"><br \/>As soon as the vinaigrette is thick enough you can turn of the stove and add a little bit of mustard to the sauce. If it tastes to strong like vinegar you can add some water again and cook it till the right thickness is reached.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">At the end the meat has to be cut in very thin slices, which are then served togheter with sliced pickles and the vinaigrette. If the carpaccio slices are to thick you can wrap them into clingfilm and beat it with a rolling pin or something similar.<\/span><\/p>\n<p><span style=\"color: #0c343d;\">Enjoy your meal \ud83d\ude42 !<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/1.bp.blogspot.com\/-xBhVG5wDHzA\/U-toUckStKI\/AAAAAAAAB6I\/BX28UQ5t08I\/s1600\/RentierCarpaccio.png\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-xBhVG5wDHzA\/U-toUckStKI\/AAAAAAAAB6I\/BX28UQ5t08I\/s1600\/RentierCarpaccio.png\" height=\"200\" width=\"133\" \/><\/a><a href=\"http:\/\/3.bp.blogspot.com\/-qeZo0KF_ZH0\/U-t3BV0Q-JI\/AAAAAAAAB6Y\/SFRvBx_MUCY\/s1600\/P8120829.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-qeZo0KF_ZH0\/U-t3BV0Q-JI\/AAAAAAAAB6Y\/SFRvBx_MUCY\/s1600\/P8120829.JPG\" height=\"150\" width=\"200\" \/><\/a><a href=\"http:\/\/2.bp.blogspot.com\/-ScNv0rFjCHo\/U-t3CpbmgFI\/AAAAAAAAB6g\/HKC_c7CPJLA\/s1600\/P8120831.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-ScNv0rFjCHo\/U-t3CpbmgFI\/AAAAAAAAB6g\/HKC_c7CPJLA\/s1600\/P8120831.JPG\" height=\"150\" width=\"200\" \/><\/a><\/div>\n<p><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<p><!--75150846--><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen) 1 200-300 g Rentiersteak (alternativ Rindersteak) 250 g Moltebeeren (alternativ Brombeeren)1 kleine Zwiebel4 Essiggurkerl4 EL Weinessig1 Tasse Wasser6 EL Oliven\u00f6l2 EL Zucker1 TL Senf1 Bund PetersilieSalz, Pfeffer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[24],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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