{"id":39008,"date":"2022-12-02T14:57:46","date_gmt":"2022-12-02T13:57:46","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=39008"},"modified":"2022-12-02T14:58:13","modified_gmt":"2022-12-02T13:58:13","slug":"chevreuil-betteraves-lait-battu-mirabelle-sureau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/chevreuil-betteraves-lait-battu-mirabelle-sureau\/","title":{"rendered":"Chevreuil, betteraves, lait battu, mirabelle, sureau"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Mario \u00adElias<\/span><\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n
    \n
  • Selle de chevreuil<\/li>\n
  • 4 betteraves<\/li>\n
  • Daikon<\/li>\n
  • 30 g de sirop de sureau<\/li>\n
  • 15 g de vinaigre de mirabelle<\/li>\n
  • \u00bd l de vin rouge<\/li>\n
  • Lait battu<\/li>\n
  • 2 \u00e9chalotes<\/li>\n
  • 1 orange<\/li>\n
  • 1 l de fond de gibier<\/li>\n
  • 100 g de baies de sureau \u00a0<\/span><\/li>\n
  • 50 g de mirabelles<\/li>\n
  • Herbes du jardin<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Cuire les betteraves en cro\u00fbte de sel. Une fois cuites, en faire des tron\u00e7ons de +\/- 3 cm avec un vide-pommes.<\/p>\n

    Mettre les tron\u00e7ons sous vides avec un sirop de sureau et du vinaigre de mirabelle.<\/p>\n

    Cuire les chutes de betteraves dans du lait battu presque \u00e0 sec. Mixer, assaisonner et mettre en poche.<\/p>\n

    Pour la sauce
    <\/strong>R\u00e9duire \u00bd l de vin rouge avec les \u00e9chalotes, l\u2019orange presque \u00e0 sec. Ajouter le fond de gibier, les baies de sureau et les mirabelles. R\u00e9duire de moiti\u00e9, tamiser, assaisonner.\u00a0<\/span><\/p>\n

    Cuire la selle de chevreuil sur la carcasse. R\u00e9chauffer les tron\u00e7ons de betterave dans un peu de son jus et du beurre. Assaisonner.<\/p>\n

    Dressage<\/b><\/h4>\n

    Dresser avec un ruban de daikon, quelques pointes de pur\u00e9e, quelques herbes et les mirabelles.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    Domaine de l’Aigle, Pinot Noir, IGP Haute Vall\u00e9e de l’Aude<\/b><\/p>\n

    \u00a0<\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2022\/12\/4.png\u00a0\u00bb title_text=\u00a0\u00bb4″ _builder_version=\u00a0\u00bb4.19.2″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de Mario \u00adEliasIngr\u00e9dients\u00a0 Selle de chevreuil 4 betteraves Daikon 30 g de sirop de sureau 15 g de vinaigre de mirabelle \u00bd l de vin rouge Lait battu 2 \u00e9chalotes 1 orange 1 l de fond de gibier 100 g de baies de sureau \u00a0 50 g de mirabelles Herbes du jardin Pr\u00e9paration […]<\/p>\n","protected":false},"author":5,"featured_media":38978,"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-39008","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":"\nChevreuil, betteraves, lait battu, mirabelle, sureau | Horeca 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