{"id":5810,"date":"2024-05-21T11:33:07","date_gmt":"2024-05-21T11:33:07","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5810"},"modified":"2024-07-02T09:59:12","modified_gmt":"2024-07-02T09:59:12","slug":"recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea","title":{"rendered":"Recette de Dos de chevreuil et pesto aux pousses d’\u00e9pic\u00e9a"},"content":{"rendered":"\t\t
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Dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a, ch\u00e9nopode blanc et flan de pomme de terre \u00e0 la ciboulette<\/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 au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (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 12 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

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Recette r\u00e9alis\u00e9e avec le moule \u00e0 mini-muffins de Guy Demarle<\/a><\/span><\/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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Chevreuil<\/span><\/p>

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

    Ch\u00e9nopode blanc en \u00e9pinards<\/span><\/p>

    • 100 g de feuilles de ch\u00e9nopode, blanchies et \u00e9goutt\u00e9es<\/span><\/li>
    • 1 \u00e9chalote cisel\u00e9e<\/span><\/li>
    • 2 c. \u00e0 s. de beurre<\/span><\/li>
    • Sel, poivre<\/li><\/ul>

      Pesto aux pousses d’\u00e9pic\u00e9a<\/p>

      • 2 gousses d’ail<\/li>
      • 50 g de pignons de pin, l\u00e9g\u00e8rement grill\u00e9s<\/li>
      • 50 g de pur\u00e9e de pousses d’\u00e9pic\u00e9a (25 g de pousses d’\u00e9pic\u00e9a mix\u00e9es finement avec 25 g de sucre)<\/li>
      • 1 c. \u00e0 s. de pur\u00e9e d’ortie<\/li>
      • 70 g de parmesan r\u00e2p\u00e9<\/li>
      • 50 ml d’huile d’olive<\/li>
      • 50 ml d’huile de tournesol<\/li>
      • Sel, 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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        Flan de pomme de terre \u00e0 la ciboulette<\/span><\/p>

        • 500 g de pommes de terre \u00e9pluch\u00e9es<\/span><\/li>
        • 5 \u0153ufs<\/span><\/li>
        • 50 ml de cr\u00e8me fleurette<\/li>
        • Sel, poivre, muscade<\/li>
        • 2 c. \u00e0 s. d’huile de tournesol<\/li>
        • 1 petit oignon cisel\u00e9 finement<\/li>
        • 3 gousses d’ail hach\u00e9es<\/li>
        • 1 c. \u00e0 s. de gingembre hach\u00e9<\/li>
        • 1 poivron rouge taill\u00e9 en brunoise<\/li>
        • 1\/2 c. \u00e0 c. de cumin<\/li>
        • 1 c. \u00e0 c. de curry<\/li>
        • 30 g de ciboulette cisel\u00e9e<\/li><\/ul>

          D\u00e9cor<\/span><\/p>

          • feuille de ch\u00e9nopode blanc<\/span><\/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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            Pour les flans de pomme de terre, \u00e9plucher, laver et cuire les pommes de terre \u00e0 l’eau sal\u00e9e. <\/span><\/p>

            Dans une casserole, faire torr\u00e9fier l\u00e9g\u00e8rement le cumin. Ajouter ensuite l’huile et y faire revenir oignon, ail, gingembre et poivron rouge. Assaisonner de sel, poivre et curry.\u00a0<\/span><\/p>

            D\u00e8s que les pommes de terre sont cuites, les r\u00e9duire en pur\u00e9e. Ajouter les \u0153ufs et la cr\u00e8me chaude. Assaisonner de sel, poivre et muscade. Ajouter le m\u00e9lange oignon-poivron ainsi que la ciboulette. V\u00e9rifier l’assaisonnement. Verser l’appareil dans les petits moules. Cuire \u00e0 four chaud \u00e0 130 \u00b0C pendant environ 15 \u00e0 20 minutes (ajouter un plat avec de l’eau chaude pour former un peu de vapeur).<\/span><\/p>

            Laver puis blanchir les feuilles de ch\u00e9nopode blanc dans de l’eau bouillante sal\u00e9e pendant quelques minutes jusqu’\u00e0 ce qu’elles soient tendres, puis rafra\u00eechir. \u00c9goutter le ch\u00e9nopode et le hacher grossi\u00e8rement. Dans une casserole, faire revenir l’\u00e9chalote cisel\u00e9e avec le beurre. Ajouter le ch\u00e9nopode, \u00e9tuver doucement quelques minutes et assaisonner de sel et poivre.<\/span><\/p>

            Pour le pesto aux pousses d’\u00e9pic\u00e9a, mettre tous les ingr\u00e9dients dans un mixeur et mixer finement. V\u00e9rifier l’assaisonnement.<\/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>

            => la pur\u00e9e d’\u00e9pic\u00e9a se r\u00e9alise fin avril d\u00e9but mai lorsque les pousses sont jeunes et tendres, et se conserve alors au cong\u00e9lateur.<\/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 et pesto aux pousses d’\u00e9pic\u00e9a, ch\u00e9nopode blanc et flan de pomme de terre \u00e0 la ciboulette Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Recette r\u00e9alis\u00e9e avec le moule \u00e0 mini-muffins de Guy Demarle Chevreuil 500 g de […]<\/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":63,"footnotes":""},"class_list":["post-5810","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a 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-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-02T09:59:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2024\/05\/Epicearecette.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=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/fr_fr\\\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/fr_fr\\\/recette-de-dos-de-chevreuil-et-pesto-aux-pousses-depicea\",\"name\":\"Recette de Dos de chevreuil et pesto aux pousses d'\u00e9pic\u00e9a - 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