{"id":51230,"date":"2016-06-07T06:00:06","date_gmt":"2016-06-07T04:00:06","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=51230"},"modified":"2025-12-02T15:12:44","modified_gmt":"2025-12-02T13:12:44","slug":"wildsvleis-carpaccio-met-n-brandewyn-viniagrette","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/wildsvleis-carpaccio-met-n-brandewyn-viniagrette\/","title":{"rendered":"Wildsvleis-carpaccio met \u2019n brandewyn-viniagrette"},"content":{"rendered":"<p><em>Resep: Vickie de Beer<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><em>Genoeg vir 4.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 kg wildsvleislende of beesfillet<\/li>\n<li>Maldon-sout en vars swartpeper<\/li>\n<li>15 ml (1 e) sonneblomolie<\/li>\n<li>15 ml (1 e) botter<\/li>\n<li>3 klein uie, fyn gekap<\/li>\n<li>1 knoffelhuisie, gerasper<\/li>\n<li>15 ml (1 e) Dijon-mosterd<\/li>\n<li>45 ml (3 e) ligte sojasous<\/li>\n<li>100 ml brandewyn<\/li>\n<li>5 ml (1 t) heuning<\/li>\n<li>200 ml sonneblomolie<\/li>\n<li>100 ml okkerneut- of macadamia-olie<\/li>\n<li>sap en skil van een suurlemoen<\/li>\n<li>sout en swartpeper<\/li>\n<li>geroosterde neute<\/li>\n<li>mikro kruie<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p>1. Verwyder enige senings van die wildsvleis. Geur met die sout en peper. Verhit \u2019n kleefvrye pan met olie en botter en braai die vleis op albei kante tot goudkleurig.<br \/>\n2. Verwyder uit die pan en laat rus vir 5 min.<br \/>\n3. Draai die vleis styf toe in kleefplastiek, sodat dit soos \u2019n dik wors gevorm is. Plaas oornag in die vrieskas.<br \/>\n4. Vir die vinaigrette, gooi die sonneblomolie in \u2019n kastrol en verhit stadig. Voeg die uie en knoffel by en kook tot sag en effens gekarameliseer. Voeg die brandewyn by en laat kook vir 1 min.<br \/>\n5. Voeg die heuning by en trek van die hitte af.<br \/>\n6. In \u2019n ander bak, meng die sojasous, mosterd, res van die olie, en die skil en sap van die suurlemoen. Voeg by die warm panmengsel, geur na smaak. Laat staan vir 30 min. voor jy dit voorsit.<br \/>\n7. Haal die vleis uit die vrieskas en sny in 2-3 mm papierdun lappies. Pak dit uit of 4 opdienborde. Bedruip met die sous en bedien.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wildsvleis-carpaccio met \u2019n brandewyn-viniagrette,\u00a0bedien met Upland Pure Organic. Deur Vickie de Beer<\/p>\n","protected":false},"author":8,"featured_media":51238,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946],"tags":[292,1089,1874,4789,4790],"class_list":["post-51230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","tag-resepte","tag-brandewyn","tag-wildsvleis","tag-carpaccio","tag-viniagrette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wildsvleis-carpaccio met \u2019n brandewyn-viniagrette | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/wildsvleis-carpaccio-met-n-brandewyn-viniagrette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wildsvleis-carpaccio met \u2019n brandewyn-viniagrette | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Wildsvleis-carpaccio met \u2019n brandewyn-viniagrette,\u00a0bedien met Upland Pure Organic. 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