{"id":56475,"date":"2026-04-14T16:45:51","date_gmt":"2026-04-14T14:45:51","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56475"},"modified":"2026-04-14T18:12:37","modified_gmt":"2026-04-14T16:12:37","slug":"carre-de-chevreuil-au-genevrier-tartelettes-de-champignons-des-bois-scorsoneres-airelles-grenade","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/carre-de-chevreuil-au-genevrier-tartelettes-de-champignons-des-bois-scorsoneres-airelles-grenade\/","title":{"rendered":"Carr\u00e9 de chevreuil au gen\u00e9vrier, tartelettes de champignons des bois, scorson\u00e8res, airelles, grenade"},"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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Lionel & Lo\u00efc Rigolet<\/strong><\/a>, du restaurant Comme chez Soi*<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _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_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients\u00a0:<\/span><\/h2>\n
    \n
  • 600 g de filet de chevreuil nettoy\u00e9<\/span><\/li>\n
  • Un peu de beurre clarifi\u00e9<\/span><\/li>\n<\/ul>\n

    Base sauce chevreuil\u00a0:<\/b><\/h2>\n
      \n
    • 350 g de carcasse de chevreuil concass\u00e9e<\/span><\/li>\n
    • 25 g de beurre<\/span><\/li>\n
    • 30 g de carotte \u00e9minc\u00e9e<\/span><\/li>\n
    • 20 g de branche de c\u00e9leri \u00e9minc\u00e9e<\/span><\/li>\n
    • 400 g d\u2019oignon \u00e9minc\u00e9<\/span><\/li>\n
    • 3 gousses d\u2019ail \u00e9cras\u00e9es<\/span><\/li>\n
    • 1 petit bouquet garni<\/span><\/li>\n
    • 0,75 dl de vin rouge<\/span><\/li>\n
    • 3 dl de fond de volaille<\/span><\/li>\n
    • 25 g de fond de veau<\/span><\/li>\n
    • 1,5 g de baies de gen\u00e9vrier<\/span><\/li>\n
    • Un peu de noix de muscade r\u00e2p\u00e9e<\/span><\/li>\n
    • 2 g de poivre des Templiers<\/span><\/li>\n
    • Sel, poivre du moulin<\/span><\/b><\/li>\n<\/ul>\n

      M\u00e9lange champignons\u00a0:<\/b><\/h2>\n
        \n
      • 100 g de m\u00e9lange de champignons sauvages<\/span><\/li>\n
      • 6 g de gousse d\u2019ail hach\u00e9e<\/span><\/li>\n
      • 25 g de beurre<\/span><\/li>\n
      • 30 g d\u2019oignon vert cisel\u00e9<\/span><\/li>\n
      • 30 g de c\u00e2pres concass\u00e9s<\/span><\/li>\n
      • 30 g d\u2019\u00e9chalotes hach\u00e9es<\/span><\/li>\n
      • Un peu de vinaigre de cidre rouge<\/span><\/li>\n
      • Sel, poivre du moulin<\/span><\/li>\n
      • Grains de grenades<\/span><\/li>\n<\/ul>\n

        Gel d\u2019airelles fum\u00e9es\u00a0:<\/b><\/h2>\n
          \n
        • 100 g de jus d\u2019airelles cuites et mix\u00e9es au thermomix<\/span><\/li>\n
        • 1 g d\u2019agar agar<\/span><\/li>\n
        • 2 g de g\u00e9latine v\u00e9g\u00e9tale<\/span><\/li>\n
        • 8 g d\u2019huile fum\u00e9e<\/span><\/li>\n
        • 10 g de jus de citron<\/span><\/b><\/li>\n<\/ul>\n

          Sauce\u00a0:<\/b><\/h2>\n
            \n
          • Base de sauce<\/span><\/li>\n
          • Un peu de beurre mani\u00e9<\/span><\/li>\n
          • Un peu de beurre<\/span><\/li>\n
          • Un peu de vinaigre de cidre rouge<\/span><\/li>\n
          • Quelques grains de grenade<\/span><\/li>\n<\/ul>\n

            Garnitures\u00a0:<\/b><\/h2>\n
              \n
            • Tron\u00e7ons de salsifis cuits puis glac\u00e9s avec un peu de vinaigre de cidre rouge<\/span><\/li>\n
            • 1 boudin de chevreuil par personne<\/span><\/li>\n
            • 4 tartelettes<\/span><\/li>\n
            • Crumble oignons + herbes<\/span><\/li>\n
            • Poudre de c\u00e2pres s\u00e9ch\u00e9s<\/span><\/li>\n
            • Un peu de vinaigrette au vinaigre de cidre rouge<\/span><\/li>\n
            • Airelles cuites croquantes pour garder l\u2019acidit\u00e9<\/span><\/li>\n
            • Quelques fleurs<\/span><\/li>\n
            • Sel, poivre du moulin<\/span><\/li>\n<\/ul>\n

              [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              M\u00e9thode\u00a0:<\/span><\/h2>\n

              Chevreuil\u00a0:<\/b><\/h2>\n

              Assaisonnez le filet de chevreuil de sel et de poivre, colorez-le de tous les c\u00f4t\u00e9s sur le power bloc avec un peu de beurre clarifi\u00e9, passez-le 2 minutes dans un four \u00e0 165\u00b0C puis laissez-le reposer dans l\u2019altosham \u00e0 45\u00b0C pendant environ 30 minutes. Juste avant d\u2019envoyer, repassez 2 minutes au four puis l\u00e9g\u00e8rement \u00e0 la salamandre. D\u00e9coupez.<\/span><\/p>\n

              Base sauce chevreuil\u00a0:<\/b><\/h2>\n

              Colorez les carcasses dans le beurre \u00e0 feu vif, passez au four \u00e0 180\u00b0C jusqu\u2019\u00e0 cuisson homog\u00e8ne des os. Ajoutez les carottes, le c\u00e9leri, les oignons et l\u2019ail et remettez au four \u00e0 180\u00b0C pendant 20 minutes. Ajoutez le bouquet garni, le vin rouge et le fond de volaille \u00e0 hauteur, ajoutez les baies de gen\u00e9vrier, de la muscade r\u00e2p\u00e9e et le poivre des templiers, portez \u00e0 fr\u00e9missement. \u00c9cumez et laissez r\u00e9duire pendant min 2h. Passez au chinois pointu, pressez bien et passez au chinois fin. Laissez prendre au frigo 1 nuit et d\u00e9graissez.<\/span><\/p>\n

              M\u00e9lange Champignons\u00a0:<\/b><\/h2>\n

              Sautez les champignons dans une casserole avec le beurre noisette, assaisonnez-les, ajoutez les \u00e9chalotes et l\u2019ail, sautez encore une minute puis retirez du feu. Ajoutez les oignons verts, les c\u00e2pres, le vinaigre de cidre, assaisonnez de sel et poivre. M\u00e9langez bien et rectifiez en assaisonnement et en vinaigre si n\u00e9cessaire. D\u00e9posez dans la tartelette et ajoutez les graines de grenade autour.<\/span><\/p>\n

              Gel airelles fum\u00e9es\u00a0:<\/b><\/h2>\n

              Dans une casserole, versez le jus, l\u2019agar-agar et la g\u00e9latine v\u00e9g\u00e9tale, portez \u00e0 \u00e9bullition, laissez bouillir une minute en m\u00e9langeant sans arr\u00eat au fouet, versez un partie dans les moules en silicone et le reste dans une plaque puis laissez prendre au frais. Ensuite passez au thermomix avec le jus de citron et l\u2019huile fum\u00e9e, mixez bien puis passez au chinois fin et versez une partie dans une pipette. Gardez au frais. D\u00e9moulez et gardez au frais sur un papier absorbant.<\/span><\/p>\n

              Sauce\u00a0:<\/b><\/h2>\n

              Rassemblez dans une casserole\u00a0: la base de sauce, portez \u00e0 fr\u00e9missement, liez l\u00e9g\u00e8rement au beurre mani\u00e9, montez au beurre, ajoutez un peu de vinaigre de cidre rouge et assaisonnez de sel, de poivre. M\u00e9langez bien.<\/span><\/p>\n

              Tron\u00e7ons de salsifis\u00a0:<\/b><\/h2>\n

              Brossez les salsifis dans de l\u2019eau ti\u00e8de et \u00e9pluchez. Gardez dans une eau froide et citronn\u00e9e. Coupez en b\u00e2tonnet de 7cm et d\u00e9posez dans un sac sous vide. Ajoutez du jus de citron, du fond de volaille, sel et poivre. Tirez sous vide et faites cuire \u00e0 96\u00b0C vapeur pendant 15 \u00e0 25 min selon la taille. Gardez les parures pour de la pur\u00e9e de salsifis. Lors de l\u2019envoi, colorez les b\u00e2tonnets de salsifis et d\u00e9glacez au vinaigre de cidre rouge. Rectifiez l\u2019assaisonnement.<\/span><\/p>\n

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

              Recette de Lionel & Lo\u00efc Rigolet, du restaurant Comme chez Soi*Ingr\u00e9dients\u00a0: 600 g de filet de chevreuil nettoy\u00e9 Un peu de beurre clarifi\u00e9 Base sauce chevreuil\u00a0: 350 g de carcasse de chevreuil concass\u00e9e 25 g de beurre 30 g de carotte \u00e9minc\u00e9e 20 g de branche de c\u00e9leri \u00e9minc\u00e9e 400 g d\u2019oignon \u00e9minc\u00e9 3 gousses […]<\/p>\n","protected":false},"author":5,"featured_media":56448,"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-56475","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":"\nCarr\u00e9 de chevreuil au gen\u00e9vrier, tartelettes de champignons des bois, scorson\u00e8res, airelles, grenade | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Carr\u00e9 de chevreuil au gen\u00e9vrier, tartelettes de champignons des bois, scorson\u00e8res, airelles, grenade\" \/>\n<meta name=\"robots\" content=\"index, follow, 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