{"id":28604,"date":"2026-11-05T18:52:22","date_gmt":"2026-11-05T17:52:22","guid":{"rendered":"https:\/\/www.salzburgerland.com\/pl\/?p=28604"},"modified":"2026-11-05T18:58:07","modified_gmt":"2026-11-05T17:58:07","slug":"przepis-comber-z-jelenia-z-sosem-winnym","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/pl\/przepis-comber-z-jelenia-z-sosem-winnym\/","title":{"rendered":"Comber z jelenia z sosem winnym"},"content":{"rendered":"<p>Jesienna kompozycja smak\u00f3w, w kt\u00f3rej delikatna dziczyzna spotyka s\u0142odycz gruszek<\/p>\n<h3>Sk\u0142adniki dla 4 os\u00f3b<\/h3>\n<h4>Comber z jelenia<\/h4>\n<ul>\n<li>500 g combru z jelenia<\/li>\n<li>2 \u0142y\u017cki oleju z kie\u0142k\u00f3w kukurydzy<\/li>\n<li>2 \u0142y\u017cki mas\u0142a<\/li>\n<li>1 ga\u0142\u0105zka tymianku<\/li>\n<li>s\u00f3l<\/li>\n<li>\u015bwie\u017co mielony pieprz<\/li>\n<\/ul>\n<h4>Sos winny<\/h4>\n<ul>\n<li>\n<div class=\"ingredients-item-quantity w-2\/12\">5 szalotek<\/div>\n<\/li>\n<li>250 ml soku z jag\u00f3d le\u015bnych<\/li>\n<li>150 ml czerwonego porto<\/li>\n<li>150 ml czerwonego wytrawnego wina<\/li>\n<li>troch\u0119 mas\u0142a<\/li>\n<\/ul>\n<h4>Szalotki w czerwonym winie<\/h4>\n<ul>\n<li>5 szalotek<\/li>\n<li>150 ml czerwonego wina<\/li>\n<li>troch\u0119 mas\u0142a<\/li>\n<li>150 ml czerwonego porto<\/li>\n<\/ul>\n<h4>Bliny ziemniaczane<\/h4>\n<ul>\n<li>400 g<\/li>\n<li>3 \u017c\u00f3\u0142tka<\/li>\n<li>ziemniak\u00f3w m\u0105czystych<\/li>\n<li>0,5 \u0142y\u017ceczki soli<\/li>\n<li>szczypta \u015bwie\u017co startej ga\u0142ki muszkato\u0142owej<\/li>\n<li>szczypta bia\u0142ego pieprzu<\/li>\n<li>20g m\u0105ki kukurydzianej<\/li>\n<li>30 g m\u0105ki pszennej<\/li>\n<li>3 \u017c\u00f3\u0142tka<\/li>\n<li>40 g \u015bmietany krem\u00f3wki<\/li>\n<li>40 g cr\u00e8me fra\u00eeche<\/li>\n<\/ul>\n<h4>Gruszki<\/h4>\n<ul>\n<li>2 dojrza\u0142e gruszki<\/li>\n<li>1 cebula<\/li>\n<li>12 z\u0105bk\u00f3w czosnku<\/li>\n<li>125 ml naturalnie m\u0119tnego soku jab\u0142kowego<\/li>\n<li>szczypta soli<\/li>\n<li>0,5 \u0142y\u017ceczki majeranku<\/li>\n<li>szczypta pieprzu<\/li>\n<li>odrobina oleju arachidowego<\/li>\n<\/ul>\n<h3>Spos\u00f3b przygotowania<\/h3>\n<h4>Comber z jelenia<\/h4>\n<ul>\n<li>Oczy\u015b\u0107 comber z jelenia z b\u0142on i nadmiaru t\u0142uszczu, a nast\u0119pnie opr\u00f3sz sol\u0105.<\/li>\n<li>Na mocno rozgrzanej patelni obsma\u017c mi\u0119so ze wszystkich stron na du\u017cym ogniu, a\u017c si\u0119 zarumieni.<\/li>\n<li>Rozgrzej piekarnik do 180\u00b0C.<\/li>\n<li>Wyjmij mi\u0119so z patelni, dopraw pieprzem i u\u0142\u00f3\u017c na ruszcie z ga\u0142\u0105zk\u0105 tymianku. Piecz przez oko\u0142o 10 minut. Temperatura wewn\u0105trz mi\u0119sa powinna wynosi\u0107 oko\u0142o 58\u00b0C.<\/li>\n<li>Po oko\u0142o 10 minutach wyjmij mi\u0119so z piekarnika i odstaw na chwil\u0119, aby odpocz\u0119\u0142o.<\/li>\n<li>Tu\u017c przed podaniem podgrzej comber z jelenia na patelni na roztopionym ma\u015ble. W razie potrzeby ponownie dopraw.<\/li>\n<\/ul>\n<h4>Sos winny<\/h4>\n<ul>\n<li>Szalotki drobno posiekaj i zeszklij na niewielkiej ilo\u015bci mas\u0142a, nie dopuszczaj\u0105c do ich zrumienienia.<\/li>\n<li>Wlej czerwone wino, porto i sok z jag\u00f3d le\u015bnych. Gotuj, a\u017c p\u0142yn ca\u0142kowicie odparuje i sos si\u0119 zredukuje.<\/li>\n<li>Zalej bulionem wo\u0142owym i gotuj, a\u017c sos osi\u0105gnie po\u017c\u0105dan\u0105 konsystencj\u0119.<\/li>\n<li>Przeced\u017a sos przez bardzo drobne sitko (w razie potrzeby wy\u0142o\u017cone r\u0119cznikiem papierowym). Je\u015bli b\u0119dzie zbyt rzadki, jeszcze chwil\u0119 go redukuj.<\/li>\n<\/ul>\n<h4>Szalotki w czerwonym winie<\/h4>\n<ul>\n<li>Szalotki drobno posiekaj i zeszklij na niewielkiej ilo\u015bci mas\u0142a, nie dopuszczaj\u0105c do ich zrumienienia. Zalej czerwonym winem i porto, a nast\u0119pnie gotuj, a\u017c p\u0142yn ca\u0142kowicie odparuje.<\/li>\n<\/ul>\n<h4>Bliny ziemniaczane<\/h4>\n<ul>\n<li>Ugotuj ziemniaki do mi\u0119kko\u015bci, odparuj i przeci\u015bnij przez prask\u0119 (nie musisz ich wcze\u015bniej obiera\u0107).<\/li>\n<li>Wymieszaj z cr\u00e8me fra\u00eeche, \u015bmietank\u0105, \u017c\u00f3\u0142tkiem, m\u0105k\u0105 i skrobi\u0105 kukurydzian\u0105. Dopraw sol\u0105, pieprzem i ga\u0142k\u0105 muszkato\u0142ow\u0105.<\/li>\n<li>Prze\u0142\u00f3\u017c mas\u0119 do r\u0119kawa cukierniczego i wyciskaj na rozgrzan\u0105 patelni\u0119 z odrobin\u0105 mas\u0142a, formuj\u0105c niewielkie bliny. Sma\u017c na z\u0142oty kolor, a nast\u0119pnie dopiecz w gor\u0105cym piekarniku.<\/li>\n<\/ul>\n<h4>Gruszki<\/h4>\n<ul>\n<li>Obierz cebul\u0119 i pokr\u00f3j j\u0105 na 8 r\u00f3wnych cz\u0119\u015bci. Gruszki pokr\u00f3j na \u0107wiartki.<\/li>\n<li>Prze\u0142\u00f3\u017c gruszki, cebul\u0119 i nieobrane z\u0105bki czosnku do brytfanny.<\/li>\n<li>Wlej sok jab\u0142kowy i dodaj majeranek. Skrop olejem arachidowym, dopraw sol\u0105 i pieprzem, a nast\u0119pnie du\u015b w piekarniku nagrzanym do 200\u00b0C. W razie potrzeby dolej jeszcze troch\u0119 soku jab\u0142kowego.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Jesienna kompozycja smak\u00f3w, w kt\u00f3rej delikatna dziczyzna spotyka s\u0142odycz gruszek Sk\u0142adniki dla 4 os\u00f3b Comber z jelenia 500 g combru z jelenia 2 \u0142y\u017cki oleju z kie\u0142k\u00f3w kukurydzy 2 \u0142y\u017cki mas\u0142a 1 ga\u0142\u0105zka tymianku s\u00f3l \u015bwie\u017co mielony pieprz Sos winny 5 szalotek 250 ml soku z jag\u00f3d le\u015bnych 150 ml czerwonego porto 150 ml czerwonego 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