{"id":775,"date":"2012-12-08T23:15:34","date_gmt":"2012-12-08T23:15:34","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=775"},"modified":"2013-01-20T14:53:13","modified_gmt":"2013-01-20T14:53:13","slug":"viltfond","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=775","title":{"rendered":"Viltfond"},"content":{"rendered":"<p>\u00c5 lage viltfond krever noen timer til disposisjon, men resultatet er en god kraft som kan brukes utover h\u00f8sten.<\/p>\n<p style=\"text-align: center;\">3 kg bein fra storvilt<br \/>\n2\u00a0l\u00f8k, skrelte<br \/>\n2 gulr\u00f8tter<br \/>\n2 pastinakker<br \/>\n1 h\u00f8steple, delt p\u00e5 midten<br \/>\n1 purre,\u00a0skivet<br \/>\n1 sellerirot,\u00a0skrelt i store biter<br \/>\n1 bouquet<\/p>\n<p style=\"text-align: center;\">Legg viltbeina i en langpanne og stek p\u00e5 175 grader i ca 1 time til de godt brunet.<br \/>\n<a href=\"http:\/\/ingeborgskokebok.no\/?attachment_id=778\" rel=\"attachment wp-att-778\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-778\" title=\"Bein fra vilt\" src=\"http:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Bein-fra-vilt1-200x133.jpg\" alt=\"\" width=\"200\" height=\"133\" srcset=\"https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Bein-fra-vilt1-200x133.jpg 200w, https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Bein-fra-vilt1-250x166.jpg 250w, https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Bein-fra-vilt1.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Lag bouquet garni:<br \/>\n1 purre (det gr\u00f8nne)<br \/>\n10 hele hvitpepperkorn<br \/>\n10 laurberblad<br \/>\n10 t\u00f8rkede eineb\u00e6r<br \/>\n1 timiankvist<br \/>\n1 rosmarinkvist<br \/>\n2 baldpersillekvister<br \/>\nSkj\u00e6r et snitt nesten helt gjennom purren.<br \/>\nFyll snittet me dpepper, laurberblad, eineb\u00e6r og urtekvistene.<br \/>\nBrett sammen og surr purren med kj\u00f8kkenhyssing slik at krydder og urter blir liggende inne i purren.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/ingeborgskokebok.no\/?attachment_id=777\" rel=\"attachment wp-att-777\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-777\" title=\"Krydder\" src=\"http:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Krydder-200x126.jpg\" alt=\"\" width=\"200\" height=\"126\" srcset=\"https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Krydder-200x126.jpg 200w, https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Krydder-250x158.jpg 250w, https:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Krydder.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Stek i mellomtiden l\u00f8k, rotfrukter, eple og purre i sm\u00f8r i en stekepanne til de har f\u00e5tt\u00a0fin farge.<br \/>\nLegg de brunede viltbeina og gr\u00f8nnsakene i en\u00a0kjele sammen med en bouquet garni.<br \/>\nFyllp\u00e5 med vann til det dekker.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/ingeborgskokebok.no\/?attachment_id=779\" rel=\"attachment wp-att-779\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-779\" title=\"Gryte med fond\" src=\"http:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2012\/12\/Gryte-med-fond-200x133.jpg\" alt=\"\" width=\"200\" height=\"133\" \/><\/a><br \/>\nKok p\u00e5 svar varme i ca 4 timer. Fyll p\u00e5 med vann s\u00e5det hele tiden er dekket.<br \/>\nSkum regelmessig av fettet som legger seg p\u00e5 overflaten.<br \/>\nSil fonden og kok den inn til \u00f8nsket smaksstyrke.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c5 lage viltfond krever noen timer til disposisjon, men resultatet er en god kraft som kan brukes utover h\u00f8sten. 3 kg bein fra storvilt 2\u00a0l\u00f8k, skrelte 2 gulr\u00f8tter&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=775\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":779,"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":[],"class_list":["post-775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kjott"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/775","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=775"}],"version-history":[{"count":2,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":829,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions\/829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/779"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}