{"id":43722,"date":"2023-11-24T10:21:35","date_gmt":"2023-11-24T09:21:35","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=43722"},"modified":"2023-11-24T10:22:04","modified_gmt":"2023-11-24T09:22:04","slug":"perdrix-dans-son-jus-de-cuisson","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/perdrix-dans-son-jus-de-cuisson\/","title":{"rendered":"Perdrix dans son jus de cuisson"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _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\u00bb4.19.2″ _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

Recette de Broes \u00adTavernier<\/strong><\/a>\u00a0<\/span>de restaurant ‘t Vijfde Seizoen<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/b><\/h4>\n
    \n
  • 4 perdrix<\/li>\n
  • Fond clair de volaille<\/li>\n
  • 2 kg de chicons<\/li>\n
  • 1 pomme verte, coup\u00e9es en petits tron\u00e7ons<\/li>\n
  • 1 poign\u00e9e de noix, hach\u00e9es<\/li>\n
  • Poivre blanc<\/li>\n
  • Sel<\/li>\n
  • Huile d\u2019olive<\/li>\n
  • Vinaigre de vin blanc<\/li>\n
  • Ciboulette<\/li>\n
  • 200 g de champignons des bois<\/li>\n
  • Compote de coings<\/li>\n
  • Une g\u00e9n\u00e9reuse noix de beurre<\/li>\n
  • Cognac<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _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 ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

    Emincez 1,5 kg de chicons, \u00e9tuvez-les dans du beurre, laissez caram\u00e9liser \u00e0 petit feu et assaisonnez de poivre et de sel.<\/p>\n

    Nettoyez les champignons des bois, saisissez-les dans le beurre et assaisonnez-les de poivre et de sel.<\/p>\n

    Coupez le reste des chicons en longues lamelles et m\u00e9langez-les avec les pommes et les noix. Assaisonnez de poivre blanc, sel, huile d\u2019olive et un fin filet de vinaigre de vin blanc.<\/p>\n

    Faites cuire les perdrix au beurre dans une grande marmite. Pendant la cuisson, ajoutez des morceaux de beurre froid de mani\u00e8re \u00e0 ce que le fond continue \u00e0 bouillonner et que les perdrix soient constamment \u2018dans\u2019 le beurre. Arrosez les perdrix pendant la cuisson. Faites cela pendant environ 7 minutes. Retirez ensuite la perdrix du beurre et d\u00e9glacez la marmite avec un trait de cognac et du fond de volaille clair. Laissez r\u00e9duire un peu et, pendant ce temps, dressez les assiettes\/cassolettes.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Broes \u00adTavernier\u00a0de restaurant ‘t Vijfde SeizoenIngr\u00e9dients 4 perdrix Fond clair de volaille 2 kg de chicons 1 pomme verte, coup\u00e9es en petits tron\u00e7ons 1 poign\u00e9e de noix, hach\u00e9es Poivre blanc Sel Huile d\u2019olive Vinaigre de vin blanc Ciboulette 200 g de champignons des bois Compote de coings Une g\u00e9n\u00e9reuse noix de beurre Cognac […]<\/p>\n","protected":false},"author":5,"featured_media":43707,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-43722","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":"\nPerdrix dans son jus de cuisson | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Perdrix dans son jus de cuisson\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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