{"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\/fr_fr\/recette-dos-de-chevreuil-sauce-mahonia-et-panais","title":{"rendered":"Recette Dos de chevreuil sauce mahonia et panais"},"content":{"rendered":"\t\t
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Dos de chevreuil sauce aux baies de mahonias, pur\u00e9e et vert de panais, c\u00e8pes po\u00eal\u00e9s<\/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 Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/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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Photo de 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

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Ingr\u00e9dients pour 15 personnes (portions amuse-bouche)<\/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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Chevreuil<\/span><\/p>

  • 500 g de dos de chevreuil par\u00e9<\/li>
  • Huile de tournesol<\/li>
  • Sel, poivre, garam massala<\/li><\/ul>

    Sauce aux baies de mahonia<\/p>

    • 1 oignon<\/li>
    • 1 carotte<\/li>
    • 2 gousses d\u2019ail<\/li>
    • 1 c. \u00e0 c. de garam massala<\/li>
    • 1 c. \u00e0 s. de concentr\u00e9 de tomate<\/li>
    • 200 ml de vin rouge<\/li>
    • 500 ml de fond de gibier<\/li>
    • Thym, laurier, romarin, sauge<\/li>
    • Sel et poivre<\/li><\/ul>

      Finition de la sauce<\/p>

      • 2 \u00e0 3 c. \u00e0 s. de confiture de mahonia (1 kg de pulpe de mahonia cuite avec 500 g de sucre g\u00e9lifiant 2:1)<\/li>
      • Ma\u00efzena<\/li>
      • Quelques noisettes de beurre<\/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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        Pur\u00e9e de panais<\/p>

        • 500 g de racines de panais \u00e9pluch\u00e9es<\/li>
        • 50 ml de vin blanc<\/li>
        • 50 g de beurre<\/li>
        • 100 ml de cr\u00e8me liquide<\/li>
        • Sel et muscade<\/li><\/ul>

          Tagliatelles de panais<\/p>

          • 2 racines de panais<\/li>
          • 1 noix de beurre<\/li>
          • Sel et poivre<\/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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            Feuilles de panais sauvage en \u00e9pinards<\/p>

            • 100 g de feuilles de panais, blanchies et \u00e9goutt\u00e9es<\/li>
            • 1 petite \u00e9chalote cisel\u00e9e<\/li>
            • 2 c. \u00e0 s. de beurre<\/li>
            • Sel, poivre<\/li><\/ul>

              C\u00e8pes po\u00eal\u00e9s<\/p>

              • 2 ou 3 c\u00e8pes selon leur grosseur<\/li>
              • 1 petite \u00e9chalote<\/li>
              • 1 gousse d’ail<\/li>
              • 2 c. \u00e0 s. d\u2019huile de tournesol<\/li>
              • 1 noix de beurre<\/li>
              • Sel et poivre<\/li>
              • 1 c. \u00e0 c. de feuilles de plantain lanc\u00e9ol\u00e9 cisel\u00e9es finement<\/li>
              • 1 c. \u00e0 c. de feuilles d’alliaire cisel\u00e9es finement<\/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
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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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                Pour la sauce, saisir dans une po\u00eale l\u2019oignon, l’ail et la carotte taill\u00e9s en mirepoix avec un peu d’huile en leur donnant une belle coloration. Ajouter le garam massala, le concentr\u00e9 de tomate et revenir l\u00e9g\u00e8rement. D\u00e9glacer avec le vin rouge, puis avec le fond de gibier.\u00a0 Ajouter les herbes aromatiques puis laisser mijoter environ 30 minutes. Passer la sauce au travers d\u2019une passoire fine. R\u00e9duire \u00e9ventuellement, ajouter la confiture de mahonia, lier \u00e0 la ma\u00efzena si besoin puis monter au beurre. V\u00e9rifier l\u2019assaisonnement.<\/p>

                Pour la pur\u00e9e de panais, \u00e9plucher et laver les racines de panais. Les couper en gros morceaux. Les cuire dans de l’eau bouillante sal\u00e9e dans laquelle on ajoute 50 ml de vin blanc (l’acidit\u00e9 du vin \u00e9vite que le panais ne brunisse). D\u00e8s que les panais sont cuits, les \u00e9goutter. Les remettre dans la casserole avec le beurre, la cr\u00e8me et assaisonner de sel et muscade. Cuire doucement en r\u00e9duisant un peu la cr\u00e8me. Mixer au Thermomix et v\u00e9rifier l’assaisonnement.<\/p>

                Pour les tagliatelles de panais, \u00e9plucher et laver les panais puis les tailler en fines lamelles \u00e0 l\u2019aide d\u2019une mandoline ou d\u2019une trancheuse. Les tailler en deux dans la longueur si besoin est. Les blanchir quelques secondes dans de l\u2019eau bouillante sal\u00e9e puis les rafra\u00eechir dans de l\u2019eau froide. Les \u00e9goutter. Faire chauffer le beurre dans une casserole. Ajouter les tagliatelles de panais. Assaisonner de sel et poivre.<\/p>

                Pour les c\u00e8pes, les nettoyer, les couper en morceaux puis les saisir \u00e0 l\u2019huile dans une po\u00eale chaude. Assaisonner de sel et poivre. Lorsqu’ils sont bien saisis, ajouter alors le beurre, l’\u00e9chalote et l’ail et faire revenir quelques instants. Ajouter les herbes cisel\u00e9es \u00e0 la fin.<\/p>

                Laver puis blanchir les feuilles de panais dans de l’eau bouillante sal\u00e9e pendant quelques minutes jusqu’\u00e0 ce qu’elles soient tendres, puis rafra\u00eechir. \u00c9goutter les feuilles de panais. Dans une casserole, faire revenir l’\u00e9chalote cisel\u00e9e avec le beurre. Ajouter les feuilles de panais, \u00e9tuver doucement quelques minutes et assaisonner de sel et poivre.<\/span><\/p>

                Assaisonner le dos de chevreuil et le saisir dans une po\u00eale chaude \u00e0 l’huile. Le cuire au four \u00e0 180 \u00b0C environ 10 minutes puis laisser reposer autant de temps.<\/p>

                Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/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>\n\t\t","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\/fr_fr\/recette-dos-de-chevreuil-sauce-mahonia-et-panais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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\/fr_fr\/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=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\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 - 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