{"id":365,"date":"2012-12-28T14:20:11","date_gmt":"2012-12-28T13:20:11","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=365"},"modified":"2026-10-02T11:41:24","modified_gmt":"2026-10-02T09:41:24","slug":"beans-with-venison","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=365","title":{"rendered":"Beans with venison"},"content":{"rendered":"

\"\"<\/a><\/p>\n

(4 Port.)<\/p>\n

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Zutaten<\/h2>\n
    \n
  • 500 gr Perlbohnen (kleine wei\u00dfe) \u00fcber Nacht eingeweicht! 500 gr Wild-Hackfleisch (Metzger oder selber im Fleischwolf herstellen)<\/li>\n
  • 2 mittlere Zwiebeln<\/li>\n
  • 1-2 Knoblauchzehen<\/li>\n
  • 1 TL Rauchsalz (Spice Islands: Old Hickory)<\/li>\n
  • 1 Msp Majoran<\/li>\n
  • 1 Msp Thymian<\/li>\n
  • 1 TL Chili-Pulver<\/li>\n
  • 2 EL Fett von ausgelassenem Speck (evtl. Schweineschmalz).<\/li>\n<\/ul>\n<\/div>\n
    \n

    Zubereitung<\/h2>\n
      \n
    1. Die eingeweichten Bohnen abgie\u00dfen und mit frischem Wasser, bis Bohnen gerade bedeckt sind, zum Kochen bringen. Auf kleiner Flamme gut eine Stunde leicht k\u00f6cheln lassen.<\/li>\n
    2. Das Wild-Hackfleisch mit den gew\u00fcrfelten Zwiebeln, den feingehacktem Knoblauch und den Gew\u00fcrzen mischen und im Fett anbr\u00e4unen. Zu den Bohnen in den Topf geben und noch ca. 2 \u00bd – 3 Stunden weiterkochen, bis die Bohnen weich sind. Die Fl\u00fcssigkeit sollte dann fast verkocht sein!<\/li>\n
    3. Beilagen Reis, Tortillas oder Kartoffelbrei<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      (4 Port.) Zutaten 500 gr Perlbohnen (kleine wei\u00dfe) \u00fcber Nacht eingeweicht! 500 gr Wild-Hackfleisch (Metzger oder selber im Fleischwolf herstellen) 2 mittlere Zwiebeln 1-2 Knoblauchzehen 1 TL Rauchsalz (Spice Islands: Old Hickory) 1 Msp Majoran 1 Msp Thymian 1 TL Chili-Pulver 2 EL Fett von ausgelassenem Speck (evtl. Schweineschmalz). Zubereitung Die eingeweichten Bohnen abgie\u00dfen und […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[8],"tags":[],"class_list":["post-365","post","type-post","status-publish","format-standard","hentry","category-western-kuche"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-5T","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=365"}],"version-history":[{"count":4,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/365\/revisions"}],"predecessor-version":[{"id":1450,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/365\/revisions\/1450"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}