{"id":423,"date":"2015-12-23T08:51:42","date_gmt":"2015-12-23T08:51:42","guid":{"rendered":"https:\/\/www.antonovanje.si\/?page_id=423"},"modified":"2015-12-23T08:51:42","modified_gmt":"2015-12-23T08:51:42","slug":"divljacina","status":"publish","type":"page","link":"https:\/\/www.antonovanje.si\/?page_id=423","title":{"rendered":"Divlja\u010dina"},"content":{"rendered":"
\n
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\"kvasa\"Kva\u0161a za divja\u010dino<\/h5>\n

Pepca Zabavnik, Kuhinja Koga<\/p>\n

3 l vode, korenina peter\u0161ilja, korenina zelene (ko\u0161\u010dek), 10 dag \u010debule, lovorjev list, 20 dag brinovih jagod, nekaj smrekovih vr\u0161i\u010dkov (spomladi), malo ore\u0161\u010dka, cel poper, malo pimenta ali timijana, kisa po okusu (a ne preve\u010d)<\/p>\n

V mrzlo nasoljeno vodo damo osna\u017eeno in na liste zrezano zelenjavo in vse za\u010dimbe, na debelo zrezano \u010debulo, oprane smrekove vr\u0161i\u010dke in vse skupaj zavremo.
\nVre naj eno uro. Med kuhanjem prilijemo kis in \u010de \u017eelimo, lahko tudi malo solimo. Kva\u0161o ohladimo in ohlajeno vlijemo na pripravljeno meso. Posoda naj bo porcelanasta ali vsaj dobro polo\u0161\u010dena ali glinasta.
\nV kva\u0161i postane meso mehkej\u0161e, dobi bolj\u0161i okus, obenem pa ga lahko dalj ohranimo. \u010cim tr\u0161a so mesna vlakna, tem dalj mora biti meso v kva\u0161i (star gams, jelen, divji pra\u0161i\u010d, zajec ali petelin). Najkraj\u0161a doba je 24 ur.
\nLahko pa imamo meso v kva\u0161i teden dni. V tem primeru moramo vsak drugi dan menjati kva\u0161o. Kvasimo tudi drugo meso in ne samo divja\u010dine. Na primer govedino, staro perutnino, pa tudi doma\u010dega kunca. S tem damo mesu zna\u010dilen okus, vlakna zmeh\u010damo in tudi za nekaj dni ohranimo sve\u017ee, kar je va\u017eno zlasti poleti.<\/p>\n<\/div>\n<\/div>\n

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\"\"<\/div>\n<\/div>\n
\"zajec\"Divji zajec v omaki<\/h5>\n

Pepca Zabavnik, Kuhinja Koga<\/p>\n

1 zajec, 5 dag masti, 5 dag slanine, lovorjev list, timijan, 1 \u010debula, korenje, peter\u0161ilj, 10 dag zelene, sol, poper, 5 dag moke, 2,5 dl smetane, limonin sok, kis, juha ali voda<\/p>\n

Z zaj\u010djega hrbta in stegen pore\u017eemo ko\u017eice, meso posolimo in popopramo, v kozico damo narezano slanino in mast, na koleca zrezano korenje, \u010debulo, di\u0161ave in du\u0161imo vse skupaj v dobro zaprti posodi. Na pol mehko meso vzamemo iz posode, sok pomokamo, zalijemo, mu dodamo smetano in limonin sok ali kis. To prevremo in pretla\u010dimo, vlijemo \u010dez zrezano meso in vse skupaj du\u0161imo, da se meso zmeh\u010da.<\/p>\n<\/div>\n<\/div>\n

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\"\"<\/div>\n<\/div>\n
\"obara\"Zaj\u010dja obara<\/h5>\n
Pepca Zabavnik, Kuhinja Koga<\/span><\/h5>\n

\n1 zajec ali slab\u0161i kosi dveh zajcev, 8 dag slanine, sol, poper, 5 dag \u010debule, 6 dag moke, 1 do 1,25 l vode, 2,5 dl rde\u010dega vina, zelenjavni \u0161opek, 2 stroka \u010desna, zaj\u010dja jetra<\/p>\n

O\u010di\u0161\u010denega zajca ali slab\u0161e dele razre\u017eemo na kose, jih osolimo in popopramo. Slanino zre\u017eemo, scvremo in ocvirke poberemo. Na ostali masti prepra\u017eimo narezano \u010debulo in naglo ope\u010demo meso po vseh straneh, da lepo zarumeni. Nato ga popra\u0161imo z moko, zalijemo z vodo ali z juho in vinom, pridenemo zelenjavni \u0161opek, strt \u010desen in vse skupaj pokuhamo. \u010cetrt ure preden jed serviramo, ji \u0161e prime\u0161amo z vilicami zme\u010dkana jetra.
\nKot prilogo serviramo drobtini\u010dne cmoke, krompir, rezance,..<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Kva\u0161a za divja\u010dino Pepca Zabavnik, Kuhinja Koga 3 l vode, korenina peter\u0161ilja, korenina zelene (ko\u0161\u010dek), 10 dag \u010debule, lovorjev list, 20 dag brinovih jagod, nekaj smrekovih vr\u0161i\u010dkov (spomladi), malo ore\u0161\u010dka, cel poper, malo pimenta ali timijana, kisa po okusu (a ne preve\u010d) V mrzlo nasoljeno vodo damo osna\u017eeno in na liste zrezano zelenjavo in vse […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":145,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/template-fullwidth.php","meta":{"footnotes":""},"class_list":["post-423","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=423"}],"version-history":[{"count":1,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/423\/revisions"}],"predecessor-version":[{"id":427,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/423\/revisions\/427"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/145"}],"wp:attachment":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}