{"id":16468,"date":"2018-12-17T08:45:22","date_gmt":"2018-12-17T08:45:22","guid":{"rendered":"https:\/\/horecamagazine.be\/carbonade-de-chevreuil-hivernale\/"},"modified":"2018-12-17T08:48:01","modified_gmt":"2018-12-17T08:48:01","slug":"carbonade-de-chevreuil-hivernale","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/carbonade-de-chevreuil-hivernale\/","title":{"rendered":"Carbonade de chevreuil hivernale"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Carbonade de chevreuil issu de la chasse et sauce au poivre (Davigel), choux de Bruxelles, r\u00f6stis de pommes de terre (Aviko), m\u00e9lange de champignons<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">R\u00e9chauffez le chevreuil comme indiqu\u00e9 sur l\u2019emballage. Retirez les feuilles ext\u00e9rieures des choux de Bruxelles et faites-les blanchir. Faites cuire les champignons et  assaisonnez-les. Faites frire les r\u00f6stis. Dressez le tout  sur l\u2019assiette.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Suggestion de vins<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Rebels de Batea, 7Magnifics red, DO Terra Alta, 2016<\/p>\n\n<p class=\"wp-block-paragraph\">Ce vin de l\u2019ouest de la province catalane de Tarragone est produit principalement \u00e0 partir du c\u00e9page garnacha. Mac\u00e9ration pelliculaire pendant 7 jours dans des cuves en acier inoxydable \u00e0 temp\u00e9rature contr\u00f4l\u00e9e. Ensuite, 20% du vin est vieilli sur lie dans des f\u00fbts de ch\u00eane neufs et usag\u00e9s. Teneur en alcool: 14,5% vol. Robe rubis fonc\u00e9; ar\u00f4mes de fruits rouges et de grenade. La bouche intense r\u00e9v\u00e8le des tanins de velours et une finale longue et riche.<span class=\"Apple-converted-space\">\u00a0<\/span>Accompagne \u00e0 merveille la viande grill\u00e9e au charbon de bois, mais aussi le tataki de thon et les fromages affin\u00e9s et vieux.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_6.png\" alt=\"\" class=\"wp-image-16191\" width=\"133\" height=\"443\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_6.png 177w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_6-90x300.png 90w\" sizes=\"(max-width: 133px) 100vw, 133px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Carbonade de chevreuil issu de la chasse et sauce au poivre (Davigel), choux de Bruxelles, r\u00f6stis de pommes de terre (Aviko), m\u00e9lange de champignons Pr\u00e9paration R\u00e9chauffez le chevreuil comme indiqu\u00e9 sur l\u2019emballage. Retirez les feuilles ext\u00e9rieures des choux de Bruxelles et faites-les blanchir. Faites cuire les champignons et assaisonnez-les. Faites frire les r\u00f6stis. Dressez [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carbonade de chevreuil hivernale | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Carbonade de chevreuil hivernale\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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