{"id":56003,"date":"2026-03-13T10:41:35","date_gmt":"2026-03-13T09:41:35","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56003"},"modified":"2026-03-13T11:49:35","modified_gmt":"2026-03-13T10:49:35","slug":"chevreuil-du-pays","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/chevreuil-du-pays\/","title":{"rendered":"Chevreuil du Pays"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; _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&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/charles-jeandrain-attablez-vous\/\"><strong>Charles Jeandrain<\/strong><\/a>, chef du restaurant Attablez-vous*<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><em>Pour 4 personnes\u00a0:<\/em><\/p>\n<h2 class=\"p2\"><b>Chevreuil<\/b><\/h2>\n<p class=\"p1\">1 selle de chevreuil (de notre for\u00eat Ardennaise), beurre frais, thym, ail, sel, poivre<\/p>\n<p class=\"p1\">Nettoyez la selle, gardez les parures pour la sauce, mettez le chevreuil dans un tork pour s\u00e9cher la viande, assaisonnez de sel et poivre, faites cuire \u00e0 la po\u00eale avec du thym et de l\u2019ail et arrosez bien la viande au beurre, laissez reposer la viande sous papier aluminium.<\/p>\n<h2 class=\"p2\"><b>Texture de betterave<\/b><\/h2>\n<p class=\"p1\">4 betteraves rouges crues, 20 g de beurre, sel, poivre, thym, ail<\/p>\n<p class=\"p1\">Mettez chaque betterave dans du papier aluminium avec une noix de beurre, sel, poivre, thym et ail. Faites cuire 1 h au four \u00e0 180\u00b0C. Laissez refroidir et coupez en morceaux.<\/p>\n<h2 class=\"p2\"><b>Salade de betterave et m\u00fbres en pickels<\/b><\/h2>\n<p class=\"p1\">Betteraves cuites coup\u00e9es en fine brunoise, 2-3 m\u00fbres en pickles en brunoise, 1 \u00e9chalote cisel\u00e9e, ciboulette cisel\u00e9e, huile, sel, poivre<\/p>\n<h2 class=\"p2\"><b>Raviole de civet de chevreuil<\/b><\/h2>\n<p class=\"p1\">200 g de civet de chevreuil, 100 g de boudin noir, p\u00e2te \u00e0 raviole, jus de betterave r\u00e9duit pour cuire les ravioles<\/p>\n<p class=\"p1\">Faites une farce avec le civet et le boudin noir, ajoutez 1 \u00e9chalote et la ciboulette cisel\u00e9es. Disposez la farce au milieu de la p\u00e2te \u00e0 raviole, refermez puis faites-les cuire dans une po\u00eale avec du beurre, 1 filet d\u2019eau et le jus de betterave.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>Pommes de terre bouchon<\/b><\/h2>\n<p class=\"p2\">8 pommes de terre (farineuses), beurre clarifi\u00e9, fleur de sel<\/p>\n<p class=\"p2\">Epluchez les pommes de terre, coupez les pommes de terre en 3 (selon leur taille pour avoir 3 beaux palets), d\u00e9coupez des cercles dans les pommes de terre \u00e0 l\u2019emporte-pi\u00e8ce, faites cuire les pommes de terre dans une po\u00eale avec de l\u2019eau \u00e0 hauteur et une noix de beurre (thym et ail), sel et poivre. Lorsque l\u2019eau s\u2019est \u00e9vapor\u00e9e, ajoutez du beurre clarifi\u00e9 pour terminer avec une belle coloration et soupoudrez de fleur de sel.<\/p>\n<h2 class=\"p1\"><b>Sauce poivrade<\/b><\/h2>\n<p class=\"p2\">Parures de chevreuil, 1 oignon, 1 carotte, 2 morceaux de c\u00e9leri blanc, thym, ail, 100 g de jus de gibier, 1 cs de gel\u00e9e de groseille, 10 g de vinaigre de m\u00fbre, 5 g de chocolat noir amer, beurre, 100 g de vin rouge<\/p>\n<p class=\"p2\">Faites colorer les parures de chevreuil dans une cocotte Staub, colorez la garniture aromatique, d\u00e9glacez au vin rouge, r\u00e9duisez \u00e0 sec, mouillez avec le jus de chevreuil, laissez cuire, filtrez, ajoutez les pastilles de chocolat et la gel\u00e9e de groseille et montez au beurre.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Charles Jeandrain, chef du restaurant Attablez-vous*Pour 4 personnes\u00a0: Chevreuil 1 selle de chevreuil (de notre for\u00eat Ardennaise), beurre frais, thym, ail, sel, poivre Nettoyez la selle, gardez les parures pour la sauce, mettez le chevreuil dans un tork pour s\u00e9cher la viande, assaisonnez de sel et poivre, faites cuire \u00e0 la po\u00eale avec [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55985,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-56003","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 - 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