{"id":7266,"date":"2024-09-24T14:32:34","date_gmt":"2024-09-24T14:32:34","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7266"},"modified":"2024-10-08T19:10:40","modified_gmt":"2024-10-08T19:10:40","slug":"recette-chevreuil-confit-au-mahonia","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-chevreuil-confit-au-mahonia","title":{"rendered":"Recette Chevreuil confit au mahonia"},"content":{"rendered":"\t\t
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Chevreuil confit au mahonia, amarante et pomme dauphine<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chevreuil\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 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\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 confit en “R\u00f6mertopf”<\/p>

  • 1,5 kg d’\u00e9paule de chevreuil<\/li>
  • 1 oignon<\/li>
  • 1 carotte<\/li>
  • 2 gousses d’ail<\/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 gibier<\/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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      Amarante<\/span><\/p>

      • 240 g de feuilles d’amarante blanchies, rafra\u00eechies et \u00e9goutt\u00e9es<\/li>
      • 80 g d\u2019oignons, cisel\u00e9s finement<\/li>
      • 120 g de tomates, mond\u00e9es, \u00e9p\u00e9pin\u00e9es et taill\u00e9es en d\u00e9s<\/li>
      • 4 c \u00e0 s d\u2019huile d\u2019olive<\/li>
      • 2 c \u00e0 s de vinaigre de vin rouge<\/li>
      • 2 c \u00e0 s de miel<\/li>
      • 1 c \u00e0 s de concentr\u00e9 de tomate<\/li>
      • 1 c \u00e0 c de graines de coriandre<\/li>
      • 1 c \u00e0 c de sel de mer<\/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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        Pommes dauphine<\/span><\/p>

        • 350 g de pur\u00e9e de pomme de terre<\/li>
        • 125 ml d’eau<\/li>
        • 1\/2 c. \u00e0 c. de curcuma<\/li>
        • 30 g de beurre<\/li>
        • 1 pinc\u00e9e de sel<\/li>
        • 60 g de farine<\/li>
        • 2 \u0153ufs<\/li>
        • 1 c. \u00e0 c. de gingembre<\/li>
        • 2 c. \u00e0 s. de ciboulette cisel\u00e9e<\/li><\/ul>

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

          • feuilles et fleurs d’amarante<\/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\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 le chevreuil confit, faire chauffer une po\u00eale et y saisir les morceaux de chevreuil sur toutes leurs faces. Saler de sel, poivre et garam massala. Les mettre dans la “R\u00f6mertopf”*<\/span>. Saisir dans la m\u00eame po\u00eale l’oignon et la carotte taill\u00e9s en mirepoix, ajouter le concentr\u00e9 de tomate et revenir l\u00e9g\u00e8rement. D\u00e9glacer avec le vin rouge, puis avec le fond de gibier. Mettre ce fond de cuisson ainsi que les herbes aromatiques dans la “R\u00f6mertopf”. Cuire au four \u00e0 150 \u00b0C environ 4 heures.<\/p>

            Retirer les morceaux de chevreuil, passer le fond de cuisson dans une casserole au travers d’une passoire fine. R\u00e9duire \u00e9ventuellement le fond, ajouter la confiture de mahonia, lier \u00e0 la ma\u00efzena si besoin puis monter au beurre. V\u00e9rifier l’assaisonnement.<\/p>

            Laver et \u00e9queuter les feuilles d’amarante. Les blanchir \u00e0 l’eau bouillante, les rafra\u00eechir, les \u00e9goutter puis les couper grossi\u00e8rement. Faire revenir les oignons dans une casserole \u00e0 l\u2019huile d\u2019olive. Ajouter les autres ingr\u00e9dients et laisser mijoter 20 min. Assaisonner. Ajouter l’amarante, m\u00e9langer \u00e0 la sauce et laisser mijoter quelques minutes. V\u00e9rifier l’assaisonnement.<\/p>

            Pour les pommes dauphine, faire cuire les pommes de terre \u00e0 l’eau bouillante sal\u00e9e environ 30 minutes (selon la taille). Pendant ce temps, pr\u00e9parer la p\u00e2te \u00e0 choux : porter \u00e0 \u00e9bullition l’eau avec le beurre. Saler, ajouter le curcuma et verser d’un coup la farine, remuer \u00e9nergiquement \u00e0 la cuill\u00e8re en bois jusqu’\u00e0 ce que la p\u00e2te se d\u00e9tache des bords de la casserole. Laisser ti\u00e9dir puis ajoutez les \u0153ufs un \u00e0 un, en m\u00e9langeant bien \u00e0 chaque fois. Egoutter les pommes de terre, les \u00e9craser en pur\u00e9e fine et les ajouter \u00e0 la p\u00e2te \u00e0 choux. Saler et poivrer, ajouter le gingembre et la ciboulette cisel\u00e9e puis laissez refroidir. Former ensuite des petites quenelles gr\u00e2ce \u00e0 2 cuill\u00e8res \u00e0 soupe humides. Les plonger dans l’huile de friture bien chaude par petites quantit\u00e9s et laisser dorer 2 min environ.<\/p>

            Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>

            * Un “R\u00f6mertopf” est un pot ovale en argile avec un couvercle introduit en Allemagne en 1967 par Eduard Bay GmbH et utilis\u00e9 pour cuire des aliments au four. En France, on parle de braisage et on utilise une cocotte en fonte.<\/em><\/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":"

            Chevreuil confit au mahonia, amarante et pomme dauphine 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) Chevreuil confit en “R\u00f6mertopf” 1,5 kg d’\u00e9paule de chevreuil 1 oignon 1 carotte 2 gousses d’ail 1 c. \u00e0 c. de garam massala 1 c. […]<\/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":38,"footnotes":""},"class_list":["post-7266","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Chevreuil confit au mahonia - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de chevreuil confit au mahonia et amarante 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-chevreuil-confit-au-mahonia\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Chevreuil confit au mahonia - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de chevreuil confit au mahonia et amarante en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-chevreuil-confit-au-mahonia\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-08T19:10:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2024\/09\/Mahoniarecette.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\\\/fr_fr\\\/recette-chevreuil-confit-au-mahonia\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/fr_fr\\\/recette-chevreuil-confit-au-mahonia\",\"name\":\"Recette Chevreuil confit au mahonia - 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