{"id":537,"date":"2012-09-03T20:49:45","date_gmt":"2012-09-03T20:49:45","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=537"},"modified":"2012-12-08T22:22:29","modified_gmt":"2012-12-08T22:22:29","slug":"hjortestek","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=537","title":{"rendered":"Hjortestek"},"content":{"rendered":"<p>En deilig hjortestek laget p\u00e5 lav varme og over lang tid.<\/p>\n<p style=\"text-align: center;\">\u00a0Hjortesteka denne s\u00f8ndagen var ca 1,2 kg ytrefilet.<br \/>\nEt alternativ er utbenet hjortel\u00e5r som surres med hyssing.<br \/>\nDa er det ogs\u00e5\u00a0godt \u00e5 legge noe krydder inn, som\u00a0hvitl\u00f8k, knust eineb\u00e6r, timian, rosmarin og hvit pepper samt salt.<\/p>\n<p style=\"text-align: center;\">Steken gnis inn med salt, pepper, hvitl\u00f8k og eineb\u00e6r som er knust i mortel.<br \/>\nSurr steken\u00a0f\u00f8rst\u00a0i jerngryte i sm\u00f8r, p\u00e5 litt h\u00f8y varme.<br \/>\nSe til at den blir stekt overalt.<\/p>\n<p style=\"text-align: center;\">Sett ovnen p\u00e5\u00a0120 grader.<br \/>\nSett termometeret inn i steken p\u00e5 et sted der det ikke treffer evt bein og st\u00e5r mest mulig p\u00e5 det dypeste punktet.<br \/>\nN\u00e5r det er 57 grader i kjernetemperatur er s\u00f8ndagssteken ferdig.<br \/>\nDersom du ser at steika blir ferdig f\u00f8r du hadde tenkt kan ovnen settes ned til 80 grader.<br \/>\nLa den hvile i 10-20 minutter f\u00f8r den skj\u00e6res opp\u00a0og\u00a0nytes!<\/p>\n<p style=\"text-align: center;\">Serveres med <a href=\"http:\/\/ingeborgskokebok.no\/?p=21\" target=\"_blank\">Sellerirotpur\u00e8<\/a>\u00a0og poteter samt fargerike gr\u00f8nnsaker som gulrot, brokkoli og erter.<\/p>\n<p style=\"text-align: center;\">God s\u00f8ndag!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En deilig hjortestek laget p\u00e5 lav varme og over lang tid. \u00a0Hjortesteka denne s\u00f8ndagen var ca 1,2 kg ytrefilet. Et alternativ er utbenet hjortel\u00e5r som surres med hyssing&#8230;. <a href=\"https:\/\/ingeborgskokebok.no\/?p=537\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[19],"class_list":["post-537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kjott","tag-hjort"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=537"}],"version-history":[{"count":11,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/537\/revisions"}],"predecessor-version":[{"id":542,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/537\/revisions\/542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/769"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}