{"id":12178,"date":"2026-02-03T19:50:38","date_gmt":"2026-02-03T19:50:38","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12178"},"modified":"2026-02-03T20:30:09","modified_gmt":"2026-02-03T20:30:09","slug":"recette-jarret-de-chevreuil-a-la-dentaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-jarret-de-chevreuil-a-la-dentaire","title":{"rendered":"Recette Jarret de chevreuil \u00e0 la dentaire"},"content":{"rendered":"\t\t
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Jarret de chevreuil \u00e0 la dentaire<\/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
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Recette de Jean-Marie Dumaine tir\u00e9e du livre \"Kochen mit Wildpflanzen\"<\/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
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recette\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
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Photo d’Andreas Thumm<\/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

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Ingr\u00e9dients pour 4 personnes<\/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

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  • 4 jarrets de chevreuil avec os<\/li><\/ul>

    Pour la marinade :<\/p>

    • 1 c. \u00e0 s. de sel de mer<\/li>
    • 1 c. \u00e0 c. de poivre du moulin<\/li>
    • 1 c. \u00e0 s. de sucre<\/li>
    • 1 gousse d’ail \u00e9cras\u00e9e<\/li>
    • 1 clou de girofle \u00e9cras\u00e9<\/li>
    • 4 baies de geni\u00e8vre \u00e9cras\u00e9es<\/li>
    • 1 c. \u00e0 s. de graines de moutarde \u00e9cras\u00e9es<\/li>
    • 1 feuille de laurier<\/li>
    • 1 poign\u00e9e d’origan hach\u00e9<\/li><\/ul>
      • 50 ml d’huile d’olive<\/li>
      • 2 oignons cisel\u00e9s<\/li>
      • 2 carottes, \u00e9pluch\u00e9es et taill\u00e9es en cubes<\/li>
      • 1 branche de c\u00e9leri, taill\u00e9e en cubes<\/li>
      • 1\/2 L de vin rouge<\/li>
      • 1 c. \u00e0 c. de ma\u00efzena<\/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
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        Sauce \u00e0 la m\u00fbre :<\/p>

        • 1 c. \u00e0 s. de sucre<\/li>
        • 1 c. \u00e0 s. de vinaigre<\/li>
        • 100 g de m\u00fbres<\/li><\/ul>

          L\u00e9gumes\u00a0:<\/p>

          • 150 g de radis noir, taill\u00e9 en julienne en gardant la peau<\/li>
          • 150 g de carottes, \u00e9pluch\u00e9es et taill\u00e9es en julienne<\/li>
          • 1 gousse d’ail hach\u00e9e<\/li>
          • 2 c. \u00e0 s. d’huile d’olive<\/li>
          • Sel de mer<\/li>
          • 4 racines de dentaire<\/li><\/ul>

            Garniture\u00a0:<\/p>

            • 4 racines de dentaire avec feuilles, les racines taill\u00e9es en tranches<\/li>
            • 12 m\u00fbres ti\u00e9dies<\/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
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              Pr\u00e9paration de la recette<\/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

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              Frotter les jarrets de chevreuil avec le sel et les \u00e9pices et laisser mac\u00e9rer 3 jours au r\u00e9frig\u00e9rateur.<\/p>

              Chauffer l’huile d’olive dans une casserole et y po\u00ealer les jarrets de chevreuil. Ajouter les l\u00e9gumes puis le vin rouge et cuire lentement \u00e0 couvert au four \u00e0 80 \u00b0C pendant environ 6 heures.<\/p>

              Pour la sauce aux m\u00fbres, caram\u00e9liser l\u00e9g\u00e8rement le sucre et d\u00e9glacer avec le vinaigre. Ajouter les m\u00fbres et les cuire en pur\u00e9e. Mixer et passer la sauce au tamis fin.<\/p>

              Contr\u00f4ler la cuisson des jarrets \u00e0 la pression du doigt : la viande doit \u00eatre molle au toucher et s’\u00e9craser entre les doigts. Retirer alors la viande et garder au chaud.
              Pour la sauce du chevreuil, passer le fond de cuisson au travers d’une passoire fine et r\u00e9duire \u00e0 200 ml. Diluer la ma\u00efzena avec un peu de vin rouge et lier la sauce avec. V\u00e9rifier l’assaisonnement.<\/p>

              Sauter rapidement les juliennes de radis noir et de carottes \u00e0 l’huile d’olive avec l’ail et assaisonner. Blanchir les 4 racines de dentaire sans vert \u00e0 l’eau sal\u00e9e.<\/p>

              Partager les l\u00e9gumes sur les assiettes, et ajouter sur chaque une racine de dentaire. Disposer les jarrets de chevreuil, parsemer les tranches crues de dentaire et verser autour la sauce du chevreuil. Tirer des traits de sauce \u00e0 la m\u00fbre sur chaque assiette et y d\u00e9poser les m\u00fbres ti\u00e9dies. Garnir de feuilles de dentaire.<\/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>\n\t\t","protected":false},"excerpt":{"rendered":"

              Jarret de chevreuil \u00e0 la dentaire Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 4 jarrets de chevreuil avec os Pour la marinade : 1 c. \u00e0 s. de sel de mer 1 c. \u00e0 c. de poivre du moulin 1 c. \u00e0 s. de sucre […]<\/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_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":9,"footnotes":""},"class_list":["post-12178","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Jarret de chevreuil \u00e0 la dentaire - 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