{"id":1445,"date":"2023-11-02T10:57:43","date_gmt":"2023-11-02T09:57:43","guid":{"rendered":"https:\/\/www.ancgg.org\/ad91\/?page_id=1445"},"modified":"2023-12-13T18:14:46","modified_gmt":"2023-12-13T17:14:46","slug":"farcis-de-sanglier-a-la-provencale-2","status":"publish","type":"page","link":"https:\/\/www.ancgg.org\/ad91\/valorisation-de-la-venaison\/farcis-de-sanglier-a-la-provencale-2\/","title":{"rendered":"Les rillettes de chevreuil de tonton Daniel"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_empty_space][vc_column_text]<\/p>\n<p style=\"text-align: center\"><span style=\"font-size: 18pt\"><strong>RILLETTES DE CHEVREUIL AU MUSCADET<br \/>\n<\/strong><\/span><\/p>\n<p style=\"text-align: center\"><strong>Notre ami Daniel Le Bras, expert en p\u00e2t\u00e9 et rillettes, nous livre le secret de ses rillettes de chevreuil<br \/>\n<\/strong><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_empty_space][vc_single_image image=\u00a0\u00bb1440&Prime;][vc_single_image image=\u00a0\u00bb1441&Prime;][vc_single_image image=\u00a0\u00bb1442&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_empty_space][vc_column_text]<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong><\/li>\n<\/ul>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li><span style=\"font-size: 12pt\">3 kg de viande de chevreuil (un cou ou deux de chevreuil si possible)<\/span><\/li>\n<li><span style=\"font-size: 12pt\">3 kg de gorge de porc (ou de sanglier)<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1 kg de poitrine de porc (ou de sanglier)<\/span><\/li>\n<li><span style=\"font-size: 12pt\">2 \u00e0 3 kg d\u2019os de chevreuils (c\u00f4tes, \u00e9paule, palette, etc.)<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1,250 kg de saindoux (5 barquettes de 250 gr)<\/span><\/li>\n<li><span style=\"font-size: 12pt\">6 ou 7 oignons moyens, coup\u00e9s grossi\u00e8rement<\/span><\/li>\n<li><span style=\"font-size: 12pt\">2 bouteilles de Muscadet<\/span><\/li>\n<li><span style=\"font-size: 12pt\">15 grammes de sel par kilo<\/span><\/li>\n<li><span style=\"font-size: 12pt\">3 grammes de poivre par kilo<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1 cuill\u00e8re \u00e0 soupe de piment d\u2019Espelette<br \/>\n<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_single_image image=\u00a0\u00bb1443&Prime;][vc_single_image image=\u00a0\u00bb1444&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_empty_space][vc_column_text]<\/p>\n<ul>\n<li><strong>Recette :<\/strong><\/li>\n<\/ul>\n<p style=\"padding-left: 40px\">Dans une grande marmite :<\/p>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li>Faites fondre 3 barquettes de saindoux (750 gr)<\/li>\n<li>Incorporez les oignons, laissez-les revenir 15 \u00e0 20 mn<\/li>\n<li>Ajoutez la gorge et la poitrine en remuant fr\u00e9quemment (cuisson environ 30 mn)<\/li>\n<li>Ajoutez la viande de chevreuil<\/li>\n<li>Assaisonnez avec sel, poivre et piment<\/li>\n<li>Recouvrez le tout avec les os<\/li>\n<li>Versez le Muscadet<\/li>\n<li>Laissez cuire pendant 4 \u00e0 5 heures, \u00e0 feu doux<\/li>\n<li>Laissez refroidir et enlevez tous les os qui doivent \u00eatre bien propres<\/li>\n<li>Dans un plat creux, mettez la chair en l\u2019\u00e9crasant \u00e0 la main ou \u00e0 la fourchette et v\u00e9rifiez qu\u2019il n\u2019y a plus d\u2019os dans les rillettes<\/li>\n<li>Malaxez le tout et ajustez l\u2019onctuosit\u00e9 avec le jus de cuisson<\/li>\n<li>Remplissez vos diff\u00e9rents r\u00e9cipients, (pots, terrines)<\/li>\n<li>Dans une casserole faites fondre les 2 barquettes de saindoux restant et recouvrez vos rillettes (2 \u00e0 3 mm) pour une meilleure conservation<\/li>\n<li>Laissez reposer dans un endroit frais pendant 24 heures<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p style=\"padding-left: 40px\"><strong>Vous pouvez d\u00e9guster\u2026 Bon app\u00e9tit\u00a0!<\/strong><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_empty_space][vc_column_text] RILLETTES DE CHEVREUIL AU MUSCADET Notre ami Daniel Le Bras, expert en p\u00e2t\u00e9 et rillettes, nous livre le secret de ses rillettes de chevreuil [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_empty_space][vc_single_image image=\u00a0\u00bb1440&Prime;][vc_single_image image=\u00a0\u00bb1441&Prime;][vc_single_image image=\u00a0\u00bb1442&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_empty_space][vc_column_text] Ingr\u00e9dients : 3 kg de viande de chevreuil (un cou ou deux de chevreuil si possible) 3 kg de gorge de porc (ou de [&hellip;]<\/p>\n","protected":false},"author":62,"featured_media":0,"parent":1387,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1445","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les rillettes de chevreuil de tonton Daniel - Association D\u00e9partementale des Chasseurs de Grand Gibier de l&#039;Essonne<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les rillettes de chevreuil de tonton Daniel - Association D\u00e9partementale des Chasseurs de Grand Gibier de l&#039;Essonne\" \/>\n<meta property=\"og:description\" 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