{"id":13512,"date":"2026-09-10T10:03:36","date_gmt":"2026-09-10T10:03:36","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13512"},"modified":"2026-09-15T19:39:31","modified_gmt":"2026-09-15T19:39:31","slug":"recette-dos-de-chevreuil-sauce-mahonia-et-panais","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-dos-de-chevreuil-sauce-mahonia-et-panais","title":{"rendered":"Recette Dos de chevreuil sauce mahonia et panais"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Rehr\u00fccken mit Mahonia-Sauce, Pastinakenp\u00fcr\u00e9e und gebratene Steinpilze<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dos\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Zutaten f\u00fcr 15 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Reh<\/span><\/p>

  • 500 g Rehr\u00fccken, pariert<\/li>
  • Sonnenblumen\u00f6l<\/li>
  • Salz, Pfeffer, Garam Massala<\/li><\/ul>

    Mahonia-Sauce<\/p>

    • 1 Zwiebel<\/li>
    • 1 M\u00f6hre<\/li>
    • 2 Knoblauchzehen<\/li>
    • 1 TL Garam massala<\/li>
    • 1 EL Tomatenmark<\/li>
    • 200 ml Rotwein<\/li>
    • 500 ml Wildfond<\/li>
    • Thymian, Lorbeer, Rosmarin, Salbei<\/li>
    • Salz und Pfeffer<\/li><\/ul>

      Fertigstellen der Wildsauce<\/p>

      • 2 bis 3 EL. Mahonia-Marmelade (1 kg Mahonia-Fruchtfleisch mit 500 g Gelierzucker 2:1 gekocht)<\/li>
      • Mondamin<\/li>
      • Paar St\u00fcckchen Butter<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
        \n\t\t\t
        \n\t\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        Pastinakenp\u00fcr\u00e9e<\/p>

        • 500 g gesch\u00e4lte Pastinakenwurzeln<\/li>
        • 50 ml Weisswein<\/li>
        • 50 g Butter<\/li>
        • 100 ml Sahne<\/li>
        • Salz und Muskatnuss<\/li><\/ul>

          Pastinakentagliatelle<\/p>

          • 2 Pastinakenwurzeln<\/li>
          • 1 EL Butter<\/li>
          • Salz und Pfeffer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
            \n\t\t\t
            \n\t\t\t\t\t\t
            \n\t\t\t\t
            \n\t\t\t\t\t\t\t\t\t

            Wilde Pastinakenbl\u00e4tter im Spinat<\/p>

            • 100 g Pastinakenbl\u00e4tter, blanchiert und abgetropft<\/li>
            • 1 kleine Schalotte, fein geschnitten<\/li>
            • 2 EL Butter<\/li>
            • Salz, Pfeffer<\/li><\/ul>

              Gebratene Steinpilze<\/p>

              • 2 oder 3 Steinpilze, je nach Gr\u00f6\u00dfe<\/li>
              • 1 kleine Schalotte<\/li>
              • 1 Knoblauchzehe<\/li>
              • 2 EL Sonnenblumen\u00f6l<\/li>
              • 1 EL Butter<\/li>
              • Salz und Pfeffer<\/li>
              • 1 TL fein gehackte Spitzwegerichbl\u00e4tter<\/li>
              • 1 TL fein gehackte Knoblauchsraukebl\u00e4tter<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
                \n\t\t\t\t\t\t
                \n\t\t\t\t\t
                \n\t\t\t
                \n\t\t\t\t\t\t
                \n\t\t\t\t
                \n\t\t\t\t\t\t\t\t\t

                Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

                \n\t\t\t\t\t\t
                \n\t\t\t\t\t
                \n\t\t\t
                \n\t\t\t\t\t\t
                \n\t\t\t\t
                \n\t\t\t\t\t\t\t\t\t

                F\u00fcr die Sauce die gew\u00fcrfelte Zwiebel, den Knoblauch und die Karotte in einer Pfanne mit etwas \u00d6l scharf anbraten. Garam Masala und Tomatenmark hinzuf\u00fcgen und kurz mitbraten. Mit Rotwein abl\u00f6schen und anschlie\u00dfend den Wildfond angie\u00dfen. Die Kr\u00e4uter dazugeben und ca. 30 Minuten k\u00f6cheln lassen. Die Sauce durch ein feines Sieb passieren. Falls n\u00f6tig, die Sauce einkochen lassen, Mahonienmarmelade unterr\u00fchren, bei Bedarf mit Speisest\u00e4rke andicken und mit der Butter aufmontieren. Abschmecken.<\/p>

                F\u00fcr das Pastinakenp\u00fcree die Pastinaken sch\u00e4len und waschen. In gro\u00dfe St\u00fccke schneiden. In kochendem Salzwasser mit 50 ml Wei\u00dfwein garen (die S\u00e4ure des Weins verhindert das Braunwerden). Sobald die Pastinaken gar sind, abgie\u00dfen. Zusammen mit Butter und Sahne zur\u00fcck in den Topf geben und mit Salz und Muskatnuss w\u00fcrzen. Unter R\u00fchren etwas einkochen lassen. Im Thermomix p\u00fcrieren und abschmecken.<\/p>

                F\u00fcr die Pastinaken-Tagliatelle die Pastinaken sch\u00e4len, waschen und mit einem Gem\u00fcsehobel oder einer Aufschnittmaschine in d\u00fcnne Scheiben schneiden. L\u00e4ngs halbieren falls n\u00f6tig. Einige Sekunden in kochendem Salzwasser blanchieren, dann in kaltem Wasser abschrecken und abtropfen lassen. Butter in einem Topf erhitzen. Die Tagliatelle hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen<\/p>

                Die Steinpilze putzen, in St\u00fccke schneiden und in einer hei\u00dfen Pfanne mit \u00d6l anbraten. Mit Salz und Pfeffer w\u00fcrzen. Sobald sie gut gebr\u00e4unt sind, Butter, Schalotte und Knoblauch hinzuf\u00fcgen und kurz mitbraten. Die gehackten Kr\u00e4uter erst zum Schluss dazugeben.<\/p>

                Die Pastinakenbl\u00e4tter waschen und einige Minuten in kochendem Salzwasser blanchieren, bis sie weich sind. Anschlie\u00dfend in kaltem Wasser abschrecken und abtropfen lassen. In einem Topf die gehackte Schalotte in Butter and\u00fcnsten. Die Pastinakenbl\u00e4tter hinzuf\u00fcgen, einige Minuten k\u00f6cheln lassen und mit Salz und Pfeffer w\u00fcrzen.<\/span><\/p>

                Den Rehr\u00fccken w\u00fcrzen, in einer hei\u00dfen Pfanne mit \u00d6l von allen Seiten anbraten und im Ofen bei 180 \u00b0C etwa 10 Minuten garen. So lange ruhen lassen.<\/p>

                Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                Dos de chevreuil sauce aux baies de mahonias, pur\u00e9e et vert de panais, c\u00e8pes po\u00eal\u00e9s Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Chevreuil 500 g de dos de chevreuil par\u00e9 Huile de tournesol Sel, poivre, garam massala Sauce aux baies de mahonia […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_front_end_style_editor":"no","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":0,"footnotes":""},"class_list":["post-13512","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/de\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/de\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-15T19:39:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/09\/Mahoniarecette2.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"4\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\",\"name\":\"Recette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/Mahoniarecette2.jpg\",\"datePublished\":\"2026-09-10T10:03:36+00:00\",\"dateModified\":\"2026-09-15T19:39:31+00:00\",\"description\":\"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/Mahoniarecette2.jpg\",\"contentUrl\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/Mahoniarecette2.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette Dos de chevreuil sauce mahonia et panais\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#website\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\",\"name\":\"Cuisine la Nature\",\"description\":\"Inspirez-vous de ce que vous offre la nature au fil des saisons et r\u00e9galez-vous !\",\"publisher\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/cuisine-la-nature.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#organization\",\"name\":\"Cuisine la Nature\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/cropped-Logo11.jpg?fit=937%2C200&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/cropped-Logo11.jpg?fit=937%2C200&ssl=1\",\"width\":937,\"height\":200,\"caption\":\"Cuisine la Nature\"},\"image\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature","description":"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/cuisine-la-nature.com\/de\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\/","og_locale":"de_DE","og_type":"article","og_title":"Recette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature","og_description":"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique","og_url":"https:\/\/cuisine-la-nature.com\/de\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\/","og_site_name":"Cuisine la Nature","article_modified_time":"2026-09-15T19:39:31+00:00","og_image":[{"url":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/09\/Mahoniarecette2.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Gesch\u00e4tzte Lesezeit":"4\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais","url":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais","name":"Recette Dos de chevreuil sauce mahonia et panais - Cuisine la Nature","isPartOf":{"@id":"https:\/\/cuisine-la-nature.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage"},"image":{"@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage"},"thumbnailUrl":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/09\/Mahoniarecette2.jpg","datePublished":"2026-09-10T10:03:36+00:00","dateModified":"2026-09-15T19:39:31+00:00","description":"Une recette de dos de chevreuil sauce mahonia et panais en amuse-bouche pour un retour de randonn\u00e9e botanique","breadcrumb":{"@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#primaryimage","url":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/09\/Mahoniarecette2.jpg","contentUrl":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/09\/Mahoniarecette2.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/cuisine-la-nature.com\/recette-dos-de-chevreuil-sauce-mahonia-et-panais#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/cuisine-la-nature.com\/"},{"@type":"ListItem","position":2,"name":"Recette Dos de chevreuil sauce mahonia et panais"}]},{"@type":"WebSite","@id":"https:\/\/cuisine-la-nature.com\/#website","url":"https:\/\/cuisine-la-nature.com\/","name":"Cuisine la Nature","description":"Inspirez-vous de ce que vous offre la nature au fil des saisons et r\u00e9galez-vous !","publisher":{"@id":"https:\/\/cuisine-la-nature.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/cuisine-la-nature.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/cuisine-la-nature.com\/#organization","name":"Cuisine la Nature","url":"https:\/\/cuisine-la-nature.com\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/cuisine-la-nature.com\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2022\/11\/cropped-Logo11.jpg?fit=937%2C200&ssl=1","contentUrl":"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2022\/11\/cropped-Logo11.jpg?fit=937%2C200&ssl=1","width":937,"height":200,"caption":"Cuisine la Nature"},"image":{"@id":"https:\/\/cuisine-la-nature.com\/#\/schema\/logo\/image\/"}}]}},"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/pages\/13512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/comments?post=13512"}],"version-history":[{"count":20,"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/pages\/13512\/revisions"}],"predecessor-version":[{"id":13608,"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/pages\/13512\/revisions\/13608"}],"wp:attachment":[{"href":"https:\/\/cuisine-la-nature.com\/de\/wp-json\/wp\/v2\/media?parent=13512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}