{"id":129,"date":"2016-01-02T07:00:01","date_gmt":"2016-01-02T06:00:01","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=129"},"modified":"2022-06-08T11:33:47","modified_gmt":"2022-06-08T09:33:47","slug":"radjursgryta","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/radjursgryta\/","title":{"rendered":"R\u00e5djursgryta ur fryskatastrof"},"content":{"rendered":"

Gott nytt \u00e5r med en trasig frys. Goda j\u00e4garv\u00e4nnen ringer i desperation p\u00e5 ny\u00e5rsdagens morgon. \u201dKom och hj\u00e4lp, v\u00e5r frys har pajat.\u201d S\u00e5klart \u00e5ker jag dit och s\u00e5klart sk\u00e4ller jag lite p\u00e5 honom n\u00e4r vi plockar bland de rimfrostiga paketen. \u201dKok-k\u00f6tt\u201d st\u00e5r det knappt l\u00e4sbart p\u00e5 det ena paketet efter det andra.<\/strong><\/p>\n

Tacka fasen f\u00f6r att de ligger kvar. Kok-k\u00f6tt\u2026jamen h\u00f6r ni hur det l\u00e5ter. Gr\u00e5tt, smakl\u00f6st, fattigt, urtrist. <\/strong>Och jag vet att det finns fler att sk\u00e4lla p\u00e5. I m\u00e5nga frysar landet runt ligger de d\u00e4r l\u00e4ngst in i frysens innersta vr\u00e5. De d\u00e4r kok-k\u00f6ttsp\u00e5sarna.<\/p>\n

Men nu ska jag avsl\u00f6ja att det som ligger d\u00e4r \u00e4r en skatt. En oinl\u00f6st vinstlott.<\/strong><\/p>\n

S\u00e5h\u00e4r \u00e4r det. Inget k\u00f6tt \u00e4r d\u00e5ligt eller tr\u00e5kigt om det \u00e4r v\u00e4l omh\u00e4ndertaget fr\u00e5n start vill s\u00e4ga. Men alla k\u00f6ttdetaljer passar inte till allt. Stek k\u00e4nns som ett s\u00e4kert kort men det kok-k\u00f6ttsst\u00e4mplade framdelsk\u00f6ttet? Vad ska det vara bra till?<\/p>\n

M\u00e5nga stoppar det i kvarnen. F\u00e4rs \u00e4r ju l\u00e4tt, eller hur. Men det \u00e4r ett misstag. Den hemliga ingrediensen f\u00f6r att lyckas allra b\u00e4st med framdelsk\u00f6tt \u00e4r helt enkelt tid.<\/strong><\/p>\n

Framdelsk\u00f6tt har generellt, oavsett det handlar om vilt eller tamdjur, en grov muskelstruktur. Det inneh\u00e5ller hinnor och bindv\u00e4v som beh\u00f6ver tid. Fukt och tid.<\/p>\n

Ibland kan det beh\u00f6vas m\u00e5nga timmar under lock p\u00e5 l\u00e5g v\u00e4rme. D\u00e5 sker en f\u00f6rvandling<\/strong>. Det som var segt omvandlas till gelatin som drar \u00e5t sig fukt och det sega blir ist\u00e4llet sm\u00e4ltande m\u00f6rt. S\u00f6nderfallande fantastiskt m\u00f6rt.<\/p>\n

Jag rotar i fryskatastrofen och hittar n\u00e5gra kok-k\u00f6ttspaket m\u00e4rka samma datum och utg\u00e5r fr\u00e5n att det \u00e4r ett och samma djur. R\u00e5djursbog visar det sig n\u00e4r de tinat helt. Nu ska de ut ur sin mis\u00e4r och plockas upp p\u00e5 hedersplats.<\/strong><\/p>\n

Jag g\u00f6r en rykande kryddig r\u00e5djursgryta<\/strong> som serveras med gr\u00e4ddigt potatismos och f\u00f6rmaningar om hur viktigt det \u00e4r att verkligen m\u00e4rka k\u00f6tt som ska frysas exakt.<\/p>\n

\"grytkryddor\"<\/a>
Kraftfulla, varma kryddtoner till r\u00e5djursgrytan.<\/figcaption><\/figure>\n

Kryddig r\u00e5djursgryta (6-8 pers)<\/strong><\/h2>\n

Ingredienser<\/h4>\n
    \n
  • 1,2 kg benfri r\u00e5djursbog<\/li>\n
  • 1 stor morot<\/li>\n
  • 1 gul l\u00f6k<\/li>\n
  • 2 stj\u00e4lkar blekselleri<\/li>\n
  • 2 klyftor vitl\u00f6k<\/li>\n
  • 3 dl r\u00f6tt vin<\/li>\n
  • 3 dl vilt- el kalvfond<\/li>\n
  • 2 msk balsamvin\u00e4ger<\/li>\n
  • 2 tsk m\u00f6rkt socker, t.ex farin<\/li>\n
  • 1 hel bit kanel<\/li>\n
  • 6 grovkrossade enb\u00e4r<\/li>\n
  • 1 lagerblad<\/li>\n
  • 3 st kryddnejlikor<\/li>\n
  • en kvist rosmarin el, \u00bd tsk torkad<\/li>\n
  • skal av apelsin, ett par remsor<\/li>\n
  • salt och peppar<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Putsa k\u00f6ttet och sk\u00e4r i grytstora bitar. Ansa och t\u00e4rna morot, l\u00f6k och selleri i sm\u00e5 t\u00e4rningar. Finhacka vitl\u00f6ken.<\/li>\n
    2. Salta k\u00f6ttet och stek det i omg\u00e5ngar till fin f\u00e4rg. L\u00e4gg \u00e5t sidan. Hetta upp lite olja i en gryta och stek morot, l\u00f6k, selleri och vitl\u00f6k l\u00e4nge p\u00e5 l\u00e5g v\u00e4rme. Det ska inte brynas utan n\u00e4stan sm\u00e4lta ihop i grytan.<\/li>\n
    3. L\u00e4gg ner k\u00f6ttet och h\u00e4ll p\u00e5 vin, fond, vin\u00e4ger, socker och alla kryddor utom apelsinskalet. L\u00e4gg lock p\u00e5 grytan och sm\u00e5puttra den minst tv\u00e5 timmar. L\u00e4gg ner skalet och sjud ytterligare en halvtimma. Smaka av med salt och peppar.<\/li>\n
    4. Servera med ugnsstekta mor\u00f6tter och l\u00f6kar. Dessutom ett gr\u00e4ddigt mos p\u00e5 potatis och palsternacka.<\/li>\n<\/ol>\n

      Hur t\u00e4nker du med framdelsk\u00f6ttet? \u00c4r det hoppl\u00f6st tr\u00e5kigt eller alldeles fantastiskt? Kanske har du n\u00e5got knep som g\u00f6r din gryta till den allra b\u00e4sta?<\/p>\n","protected":false},"excerpt":{"rendered":"

      L\u00e4ngst in i frysens vr\u00e5r ligger de. De igenfrostade paketen med den diffusa m\u00e4rkningen kok-k\u00f6tt. Dumt ord f\u00f6r riktig finmat. R\u00e4tt behandlat blir det bindv\u00e4vsrika framdelsk\u00f6ttet alldeles fantastiskt och sm\u00e4ltande m\u00f6rt. <\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[96,95,319],"yoast_head":"\nR\u00e5djursgryta ur fryskatastrof - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Underbar r\u00e5djursgryta f\u00e5r man av k\u00f6ttdetaljerna ingen vill ha, Framdelsk\u00f6ttet gl\u00f6ms bort l\u00e4ngst in i frysen. 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