{"id":3892,"date":"2026-07-28T13:32:23","date_gmt":"2026-07-28T13:32:23","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatischer-rehbraten-nach-grafenart\/"},"modified":"2026-07-28T13:32:23","modified_gmt":"2026-07-28T13:32:23","slug":"kroatischer-rehbraten-nach-grafenart","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatischer-rehbraten-nach-grafenart\/","title":{"rendered":"Kroatischer Rehbraten nach Grafenart"},"content":{"rendered":"\n\n<style>\n#recipe-de-hr-roe-deer-leg-the-counts-way{\n  --page:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;\n  --gold:#a36b12;--golddeep:#6d4307;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;\n  --shadow:0 1px 2px rgba(38,32,24,.04),0 16px 42px rgba(38,32,24,.075);\n  --font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Arial,sans-serif;\n 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.tsh-card,#recipe-de-hr-roe-deer-leg-the-counts-way .tsh-masthead,#recipe-de-hr-roe-deer-leg-the-counts-way .tsh-close{box-shadow:none;border:1px solid #aaa;border-radius:0}#recipe-de-hr-roe-deer-leg-the-counts-way details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n\n<section id=\"recipe-de-hr-roe-deer-leg-the-counts-way\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-roe-deer-leg-the-counts-way\" aria-describedby=\"recipe-summary-de-hr-roe-deer-leg-the-counts-way\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Dunkle Wildsauce \u00b7 saftige Scheiben \u00b7 herzhafte Beilagen<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-de-hr-roe-deer-leg-the-counts-way\"><span class=\"tsh-title-main\"><b>Kroatischer Rehbraten nach Grafenart<\/b><\/span><span class=\"tsh-title-accent\">mit Pilzsauce, Speck und Preiselbeeren<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-de-hr-roe-deer-leg-the-counts-way\">Ein langsam gegarter Rehkeulenbraten mit Wacholder, Rotwein und Wurzelgem\u00fcse, serviert in einer gebundenen Pilzsauce mit knusprigem Speck, Preiselbeeren und Kroketten. Die lange Beize mildert den Wildton und h\u00e4lt das magere Fleisch saftig.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>Hauptgericht<\/li><li>Kroatische K\u00fcche<\/li><li>Marinieren und Schmoren<\/li><li>Anspruchsvoll<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\">\n<img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Roe-Deer-Leg-The-Counts-Way-3.webp\" alt=\"rosig-braune Rehbratenscheiben in dunkler Sauce mit Kroketten, Speck, Preiselbeeren und Pilzen\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n<figcaption>Die breite Aufnahme zeigt rosig-braune Rehbratenscheiben in dunkler Sauce mit Kroketten, Speck, Preiselbeeren und Pilzen.<\/figcaption>\n<\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Menge, Zeiten und Kalorien\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>8 Portionen<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Garzeit<\/dt><dd>3 Std.<\/dd><\/div><div class=\"tsh-fact\"><dt>Passive Zeit<\/dt><dd>72 Std. Beize<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>75 Std. 30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 620 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation im Rezept\">\n<a href=\"#ueberblick-de-hr-roe-deer-leg-the-counts-way\">\u00dcberblick<\/a><a href=\"#zutaten-de-hr-roe-deer-leg-the-counts-way\">Zutaten<\/a><a href=\"#zubereitung-de-hr-roe-deer-leg-the-counts-way\">Zubereitung<\/a><a href=\"#kontrollpunkte-de-hr-roe-deer-leg-the-counts-way\">Kontrollpunkte<\/a><a href=\"#praxis-de-hr-roe-deer-leg-the-counts-way\">Praxis<\/a><a href=\"#fragen-de-hr-roe-deer-leg-the-counts-way\">Fragen<\/a><a href=\"#naehrwerte-de-hr-roe-deer-leg-the-counts-way\">N\u00e4hrwerte<\/a>\n<\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"ueberblick-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"overview-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Kontext, Geschmack und Technik<\/p><h3 id=\"overview-title-de-hr-roe-deer-leg-the-counts-way\">Warum diese Zubereitung zuverl\u00e4ssig funktioniert<\/h3><p class=\"tsh-head-copy\">Das Gericht wird \u00fcber seine tats\u00e4chlichen Zutaten, Garphasen und Reifezeichen erkl\u00e4rt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Die Bezeichnung \u201enach Grafenart\u201c steht hier f\u00fcr eine festliche Zubereitung von Rehkeule, bei der Wildaromen durch eine s\u00e4uerliche Gew\u00fcrzbeize, eine dunkle Sauce und klassische Begleiter ausbalanciert werden. Das Fleisch bleibt der Mittelpunkt: Es wird nicht mit Zucker oder schwerer Sahne \u00fcberdeckt, sondern mit Wacholder, Lorbeer, Rotwein und ger\u00f6stetem Wurzelgem\u00fcse unterst\u00fctzt. Pilze bringen erdige Tiefe, Speck liefert einen salzigen Kontrast, und eine kleine Menge Preiselbeeren setzt eine klare, fruchtige Spitze.<\/p><p>Rehkeule ist sehr mager. Wird sie wie ein fettreicher Schweinebraten behandelt, trocknet sie au\u00dfen aus, bevor das Bindegewebe im Inneren weich genug ist. Diese Fassung arbeitet deshalb mit zwei Schutzstufen. Zuerst zieht das Fleisch drei Tage in einer vollst\u00e4ndig ausgek\u00fchlten Beize aus Wasser, Essig, Gem\u00fcse und Gew\u00fcrzen. Danach wird es gr\u00fcndlich abgetrocknet, kr\u00e4ftig angebraten und in einem geschlossenen Br\u00e4ter bei m\u00e4\u00dfiger Hitze gegart. Das feuchte Milieu begrenzt den Fl\u00fcssigkeitsverlust, w\u00e4hrend die R\u00f6staromen erhalten bleiben.<\/p><\/div><div class=\"tsh-prose\"><p>Die Kerntemperatur entscheidet \u00fcber das Ergebnis st\u00e4rker als eine starre Zeitangabe. F\u00fcr eine ganze, gut gereifte Rehkeule wird bis etwa 72\u201374 \u00b0C gegart; danach ruht sie zwanzig Minuten. In dieser Zeit verteilt sich der Fleischsaft, und die Scheiben lassen sich sauber schneiden. Die Sauce wird separat fertiggestellt: Der Schmorfond wird passiert, entfettet und mit den gebratenen Pilzen reduziert. Ein kleiner L\u00f6ffel Johannisbeergelee rundet S\u00e4ure und Bitterstoffe ab, ohne eine s\u00fc\u00dfe Sauce zu erzeugen.<\/p><p>Auf dem Teller passen Kroketten oder Kartoffelkl\u00f6\u00dfe zur dichten Sauce. Preiselbeeren werden nur in kleiner Menge gereicht, damit sie nicht jede andere Nuance \u00fcberdecken. Der Speck bleibt knusprig und wird erst beim Servieren erg\u00e4nzt. So entsteht ein klar gegliedertes Gericht mit zartem Fleisch, konzentrierter Sauce, erdigen Pilzen und einem fruchtig-s\u00e4uerlichen Gegenpol.<\/p><\/div><\/div><div class=\"tsh-key-grid\"><section class=\"tsh-key\"><h4>Struktur<\/h4><p>Die Textur wird \u00fcber Temperatur, Feuchtigkeit und Ruhezeit gesteuert, nicht \u00fcber zus\u00e4tzliche Bindemittel.<\/p><\/section><section class=\"tsh-key\"><h4>Timing<\/h4><p>Garzeiten bleiben Richtwerte; sichtbare Reifezeichen und Kerntemperatur entscheiden \u00fcber den Endpunkt.<\/p><\/section><section class=\"tsh-key\"><h4>Abschmecken<\/h4><p>Salz, S\u00e4ure und Sch\u00e4rfe werden erst nach der Reduktion endg\u00fcltig eingestellt.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zutaten-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"ingredients-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Abgewogene Komponenten<\/p><h3 id=\"ingredients-title-de-hr-roe-deer-leg-the-counts-way\">Zutaten f\u00fcr 8 Portionen<\/h3><p class=\"tsh-head-copy\">Mengen, Vorbereitungszustand und funktionale Hinweise sind auf die angegebene Ausbeute abgestimmt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"zutaten-gruppe-1-de-hr-roe-deer-leg-the-counts-way\"><h4 id=\"zutaten-gruppe-1-de-hr-roe-deer-leg-the-counts-way\">F\u00fcr Beize und Rehkeule<\/h4><ul><li><span class=\"tsh-amount\">2,2 kg<\/span><span>Rehkeule ohne Unterschenkelknochen<small>pariert<\/small><\/span><\/li><li><span class=\"tsh-amount\">1,5 l<\/span><span>Wasser<\/span><\/li><li><span class=\"tsh-amount\">350 ml<\/span><span>Rotweinessig<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>M\u00f6hren<small>grob geschnitten<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>Knollensellerie<small>grob geschnitten<\/small><\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>Zwiebeln<small>geviertelt<\/small><\/span><\/li><li><span class=\"tsh-amount\">12<\/span><span>Wacholderbeeren<small>angedr\u00fcckt<\/small><\/span><\/li><li><span class=\"tsh-amount\">8<\/span><span>schwarze Pfefferk\u00f6rner<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>Gew\u00fcrznelken<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>Lorbeerbl\u00e4tter<\/span><\/li><li><span class=\"tsh-amount\">18 g<\/span><span>Salz<\/span><\/li><li><span class=\"tsh-amount\">30 g<\/span><span>Schweineschmalz<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"zutaten-gruppe-2-de-hr-roe-deer-leg-the-counts-way\"><h4 id=\"zutaten-gruppe-2-de-hr-roe-deer-leg-the-counts-way\">F\u00fcr Sauce und Anrichten<\/h4><ul><li><span class=\"tsh-amount\">500 ml<\/span><span>trockener Rotwein<\/span><\/li><li><span class=\"tsh-amount\">700 ml<\/span><span>Wild- oder Rinderfond<small>ungesalzen<\/small><\/span><\/li><li><span class=\"tsh-amount\">350 g<\/span><span>gemischte Pilze<small>in Scheiben<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>durchwachsener Speck<small>in dicken Scheiben<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>Butter<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>Weizenmehl Type 405<\/span><\/li><li><span class=\"tsh-amount\">25 g<\/span><span>Johannisbeergelee<\/span><\/li><li><span class=\"tsh-amount\">160 g<\/span><span>Preiselbeerkompott<small>zum Servieren<\/small><\/span><\/li><li><span class=\"tsh-amount\">800 g<\/span><span>Kartoffelkroketten<small>gebacken<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Gluten und Milch; je nach Fond k\u00f6nnen Sellerie und weitere Allergene enthalten sein.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Gro\u00dfer nicht reaktiver Beh\u00e4lter, schwerer Br\u00e4ter mit Deckel, Bratenthermometer, feines Sieb und gro\u00dfe Pfanne.<\/aside>\n<\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zubereitung-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"method-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Ausf\u00fchrbare Arbeitsschritte<\/p><h3 id=\"method-title-de-hr-roe-deer-leg-the-counts-way\">Zubereitung in klarer Reihenfolge<\/h3><p class=\"tsh-head-copy\">Jeder Schritt nennt die Handlung und ein belastbares Zeichen f\u00fcr den richtigen Endpunkt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-de-hr-roe-deer-leg-the-counts-way\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-de-hr-roe-deer-leg-the-counts-way\">Beizen und vorbereiten<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Beize kochen und abk\u00fchlen<\/h4><p>Wasser, Essig, M\u00f6hren, Sellerie, Zwiebeln, Wacholder, Pfeffer, Nelken, Lorbeer und Salz 15 Minuten leise kochen. Vollst\u00e4ndig abk\u00fchlen lassen.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Rehkeule drei Tage beizen<\/h4><p>Die Rehkeule vollst\u00e4ndig in die kalte Beize legen, abdecken und 72 Stunden bei h\u00f6chstens 4 \u00b0C k\u00fchlen. Einmal t\u00e4glich wenden. Danach herausheben, trocken tupfen und die Beize verwerfen.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-de-hr-roe-deer-leg-the-counts-way\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-de-hr-roe-deer-leg-the-counts-way\">Anbraten und schmoren<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Fleisch kr\u00e4ftig anr\u00f6sten<\/h4><p>Den Backofen auf 160 \u00b0C Ober-\/Unterhitze vorheizen. Schmalz im Br\u00e4ter erhitzen und die Rehkeule rundum 10\u201312 Minuten dunkel anbraten.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Schmorfond ansetzen<\/h4><p>Rotwein in zwei Portionen zugie\u00dfen und jeweils fast vollst\u00e4ndig einkochen. Fond erg\u00e4nzen, den Br\u00e4ter schlie\u00dfen und die Keule 2\u00bd\u20133 Stunden schmoren.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Kerntemperatur pr\u00fcfen und ruhen lassen<\/h4><p>Ab 2\u00bd Stunden die Kerntemperatur messen. Bei 72\u201374 \u00b0C herausnehmen, locker abdecken und 20 Minuten ruhen lassen. Das Fleisch muss sich fest, aber nicht trocken anf\u00fchlen.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-de-hr-roe-deer-leg-the-counts-way\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-de-hr-roe-deer-leg-the-counts-way\">Sauce und Beilagen fertigstellen<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Speck und Pilze braten<\/h4><p>Speck in einer Pfanne knusprig auslassen und herausnehmen. Pilze im Speckfett 6\u20138 Minuten kr\u00e4ftig braten, bis ihre Fl\u00fcssigkeit verdampft ist.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Sauce binden und abschmecken<\/h4><p>Schmorfond passieren und entfetten. Butter mit Mehl verkneten, portionsweise in den kochenden Fond r\u00fchren und 5 Minuten k\u00f6cheln. Pilze und Johannisbeergelee einr\u00fchren.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Aufschneiden und anrichten<\/h4><p>Die Rehkeule quer zur Faser in d\u00fcnne Scheiben schneiden. Mit Pilzsauce, Speck, Kroketten und je einem kleinen L\u00f6ffel Preiselbeeren servieren.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrollpunkte-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"control-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Messbare und sichtbare Ziele<\/p><h3 id=\"control-title-de-hr-roe-deer-leg-the-counts-way\">Kontrollpunkte<\/h3><p class=\"tsh-head-copy\">Diese Werte und Beobachtungen sind wichtiger als eine starre Minutenangabe.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kerntemperatur<\/p><strong>72\u201374 \u00b0C<\/strong><p>F\u00fcr weich geschmortes, noch saftiges Keulenfleisch.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ruhezeit<\/p><strong>20 Min.<\/strong><p>Erst danach quer zur Faser schneiden.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">K\u00fchlung der Beize<\/p><strong>max. 4 \u00b0C<\/strong><p>Die Keule w\u00e4hrend der gesamten Beizzeit kalt halten.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"praxis-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"practical-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Servieren, Lagern und Planen<\/p><h3 id=\"practical-title-de-hr-roe-deer-leg-the-counts-way\">Praktische Hinweise<\/h3><p class=\"tsh-head-copy\">Nur Hinweise, die f\u00fcr dieses Gericht technisch und kulinarisch sinnvoll sind.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servieren<\/h4><p>Kroketten, Kartoffelkl\u00f6\u00dfe oder breite Bandnudeln nehmen die konzentrierte Sauce gut auf. Preiselbeeren sparsam daneben setzen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufbewahren<\/h4><p>Fleisch und Sauce getrennt bis zu 3 Tage bei h\u00f6chstens 4 \u00b0C lagern. Scheiben in der Sauce schonend auf mindestens 74 \u00b0C erhitzen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vorbereiten<\/h4><p>Beize und Sauce k\u00f6nnen fr\u00fch begonnen werden. Den Braten erst nach der Ruhezeit schneiden, damit er nicht austrocknet.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"fragen-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"faq-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Erg\u00e4nzende Antworten<\/p><h3 id=\"faq-title-de-hr-roe-deer-leg-the-counts-way\">H\u00e4ufige praktische Fragen<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-de-hr-roe-deer-leg-the-counts-way\"><summary><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Kann die Beizzeit verk\u00fcrzt werden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Bei einer jungen, milden Rehkeule reichen 24\u201348 Stunden. Eine kr\u00e4ftigere Keule gewinnt durch die vollen drei Tage.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-de-hr-roe-deer-leg-the-counts-way\"><summary><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Warum wird die Beize nicht als Sauce verwendet?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Sie enth\u00e4lt rohe Fleischs\u00e4fte und viel Essigs\u00e4ure. Ein frischer Schmorfond ergibt eine sauberere, besser kontrollierbare Sauce.<\/p><\/div><\/details><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"naehrwerte-de-hr-roe-deer-leg-the-counts-way\" aria-labelledby=\"nutrition-title-de-hr-roe-deer-leg-the-counts-way\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Ungef\u00e4hre Werte pro Portion<\/p><h3 id=\"nutrition-title-de-hr-roe-deer-leg-the-counts-way\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Die Sch\u00e4tzung beruht auf Standardreferenzwerten und ber\u00fccksichtigt die angegebene Ausbeute.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 620 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 47 g<\/dd><\/div><div><dt>Protein<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 940 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portionsgr\u00f6\u00dfe:<\/strong> 1 Portion mit Sauce, Kroketten und Beilagen. <strong>Allergene:<\/strong> Gluten und Milch; je nach Fond k\u00f6nnen Sellerie und weitere Allergene enthalten sein. Tats\u00e4chliche Werte schwanken durch Marken, Zuschnitt, Aufnahme von Fett und Portionierung.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Ergebnis<\/p><p class=\"tsh-close-quote\">Kroatischer Rehbraten nach Grafenart mit Pilzsauce, Speck und Preiselbeeren<\/p><p class=\"tsh-close-copy\">Der Erfolg liegt in kontrollierter Hitze, passender Textur und einem klar erkennbaren Garendpunkt.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-hr-roe-deer-leg-the-counts-way\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatischer Rehbraten nach Grafenart mit Pilzsauce, Speck und Preiselbeeren\",\n  \"description\": \"Ein langsam gegarter Rehkeulenbraten mit Wacholder, Rotwein und Wurzelgem\u00fcse, serviert in einer gebundenen Pilzsauce mit knusprigem Speck, Preiselbeeren und Kroketten. 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