{"id":79,"date":"2013-01-09T02:26:49","date_gmt":"2013-01-09T02:26:49","guid":{"rendered":"https:\/\/revald.dk\/?p=79"},"modified":"2020-09-19T00:51:27","modified_gmt":"2020-09-19T00:51:27","slug":"vildtsauce","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=79","title":{"rendered":"Vildtsauce"},"content":{"rendered":"<p>Skal det v\u00e6re vildt? S\u00e5 skal det v\u00e6re med den her vildtsauce. Saucen har et let s\u00f8dligt strejf. Den g\u00e5r godt b\u00e5de til vildt, men absolut ogs\u00e5 til oksem\u00f8rbrad eller andet oksek\u00f8d.<\/p>\n<p>Til 4 personer<\/p>\n<ul>\n<li>\u00bd pakke bl\u00e5skimmelost (Castello eller lign)<\/li>\n<li>7-8 eneb\u00e6r<\/li>\n<li>2 spiseskefulde ribsgele<\/li>\n<li>1\/4 l piskefl\u00f8de<\/li>\n<li>1 dl vildtboulion<\/li>\n<li>2-3 laurb\u00e6rblade<\/li>\n<li>Salt og peber<\/li>\n<li>1 spk. sm\u00f8r<\/li>\n<li>Maizena sovsej\u00e6vner<\/li>\n<\/ul>\n<p>Smelt sm\u00f8r og tils\u00e6t bl\u00e5skimmelosten i tern. Smelt forsigtigt under omr\u00f8ring s\u00e5 skimmel ikke s\u00e6tter sig fast i bunden. Pres eneb\u00e6r under den flade side af en kniv og tils\u00e6t. Tils\u00e6t laurb\u00e6rblade og ribsgele og lade det hele simre 2-3 minutter under omr\u00f8ring. Tils\u00e6t piskefl\u00f8de og lidt efter boullion. smag til med salt og peper og lad sauces varme igennem. Bland gerne v\u00e6ske\/sky fra evt. k\u00f8dstegning i. Si saucen over i en anden gryde og kom maizena i til saucen er tilpas j\u00e6vn. Giv farve med madkul\u00f8r efter smag og behag. Smag til med salt og peper og evt. mere vildt-boullion. Saucen kan tilberedes flere dage f\u00f8r og fryses ned eller stilles i k\u00f8leskabet.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Skal det v\u00e6re vildt? S\u00e5 skal det v\u00e6re med den her vildtsauce. Saucen har et let s\u00f8dligt strejf. Den g\u00e5r godt b\u00e5de til vildt, men absolut ogs\u00e5 til oksem\u00f8rbrad eller andet oksek\u00f8d. Til 4 personer \u00bd pakke bl\u00e5skimmelost (Castello eller lign) 7-8 eneb\u00e6r 2 spiseskefulde ribsgele 1\/4 l piskefl\u00f8de 1 dl vildtboulion 2-3 laurb\u00e6rblade Salt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":80,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saucer"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2013\/01\/vildtsauce.jpg?fit=1024%2C683&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=79"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/79\/revisions"}],"predecessor-version":[{"id":658,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/79\/revisions\/658"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/80"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}