{"id":29518,"date":"2021-02-19T11:27:17","date_gmt":"2021-02-19T11:27:17","guid":{"rendered":"https:\/\/horecamagazine.be\/filet-de-biche-legumes-racines-jus-de-carcasse\/"},"modified":"2021-02-19T11:27:17","modified_gmt":"2021-02-19T11:27:17","slug":"filet-de-biche-legumes-racines-jus-de-carcasse","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/filet-de-biche-legumes-racines-jus-de-carcasse\/","title":{"rendered":"FILET DE BICHE, L\u00c9GUMES RACINES, JUS DE CARCASSE"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>INGR\u00c9DIENTS<\/h4>\n<p>Pour 4 personnes<\/p>\n<ul>\n<li>600 g de biche<\/li>\n<li>4 petits chicons<\/li>\n<li>30 g de crosnes<\/li>\n<li>8 racines de cerfeuil<\/li>\n<li>1 branche de thym frais<\/li>\n<li>Jus de viande cors\u00e9 (de gibier)<\/li>\n<li>Persil (pour la d\u00e9coration)<\/li>\n<li>Beurre<\/li>\n<li>Sel, poivre<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<p>D\u00e9sosser le carr\u00e9 de biche. R\u00e9aliser un fond avec les os.<br \/>Nettoyer puis cuire les l\u00e9gumes racines.<br \/>Cuire au beurre les chicons.<br \/>R\u00e9aliser la sauce avec le fond en y ajoutant la branche de thym puis la monter au beurre.<br \/>Po\u00ealer les filets de biche puis les laisser reposer +\/- 10 minutes.<br \/>R\u00e9chauffer les l\u00e9gumes \u00e0 l\u2019huile d\u2019olive et r\u00e9chauffer les filets de biche.<br \/>Saler et poivrer.<br \/>Dresser harmonieusement et ajouter le persil pour la d\u00e9coration.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p>Pic Saint-Loup \u201cAn 1189\u201d AOP, G\u00e9rard Bertrand<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/02\/3-Recette-Biche-1016g_70_472_PSL_1189.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bb3-Recette Biche-1016g_70_472_PSL_1189&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS Pour 4 personnes 600 g de biche 4 petits chicons 30 g de crosnes 8 racines de cerfeuil 1 branche de thym frais Jus de viande cors\u00e9 (de gibier) Persil (pour la d\u00e9coration) Beurre Sel, poivre PR\u00c9PARATION D\u00e9sosser le carr\u00e9 de biche. R\u00e9aliser un fond avec les os.Nettoyer puis cuire les l\u00e9gumes racines.Cuire au [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":29359,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_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-29518","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>FILET DE BICHE, L\u00c9GUMES RACINES, JUS DE CARCASSE | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | FILET DE BICHE, L\u00c9GUMES 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