{"id":831,"date":"2023-12-09T15:34:55","date_gmt":"2023-12-09T14:34:55","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=831"},"modified":"2023-12-09T15:46:39","modified_gmt":"2023-12-09T14:46:39","slug":"civet-de-gibier","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/civet-de-gibier\/","title":{"rendered":"Civet de gibier"},"content":{"rendered":"\n
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Type de recette :<\/span>  <\/strong>Plat<\/p>\n

Difficult\u00e9 :<\/strong><\/span> Facile<\/p>\n

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INGREDIENTS<\/h2>\n\n\n\n

4 couverts<\/strong><\/p>\n

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  • 600 \u2013 800 g de chair de gibier (civet) coup\u00e9s en morceaux de +\/- 40 g<\/li>\n
  • QS Huile d\u2019olive<\/li>\n
  • 40 g de farine<\/li>\n
  • 3 dl de fond de gibier<\/li>\n
  • 2 dl de marinade environ + tous les l\u00e9gumes<\/li>\n
  • 250 g de lard de poitrine sal\u00e9 ou fum\u00e9<\/li>\n
  • 24 petits oignons grelots<\/li>\n
  • 250 g de petits champignons <\/li>\n
  • Cognac<\/li>\n
  • Cr\u00e8me fra\u00eeche<\/li>\n
  • Marinade:<\/u>
    1 bouteille de vin rouge
    1 cuill\u00e8re \u00e0 caf\u00e9 de vinaigre de vin 
    2 gousses d\u2019ail
    2 gros oignons
    2 carottes moyennes
    Bouquet garni
    Baies de gen\u00e9vrier
    QS Huile d\u2019olives<\/li>\n
  • Liaison :
    Beurre mani\u00e9<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n

    METHODE<\/h2>\n\n\n\n

    La veille, pr\u00e9parer la marinade :<\/strong> peler oignons et carottes les \u00e9mincer, ajouter le vin rouge, l\u2019huile d\u2019olive (1 filet), le bouquet garni et les baies de gen\u00e9vrier. Y mettre \u00e0 tremper 24 heures les morceaux de gibier, en veillant \u00e0 les retourner de temps en temps, afin que le marinage soit uniforme.<\/p>\n

    Le jour m\u00eame :<\/strong> Retirer les morceaux de gibier de la marinade et les \u00e9ponger soigneusement dans un linge ou sur du papier absorbant. Les assaisonner fortement de sel et de poivre.<\/p>\n

    Premi\u00e8re cuisson : <\/strong>Chauffer un peu d\u2019huile d\u2019olive dans une po\u00eale, \u00e0 feu vif. Y faire sauter les morceaux de gibier sur toutes leurs faces, par petites quantit\u00e9s \u00e0 la fois. R\u00e9server au fur et \u00e0 mesure dans une cocotte ou une casserole. Une fois tous les morceaux de viande saut\u00e9s, flamber au cognac dans la cocotte, ajouter la farine, m\u00e9langer, ajouter le fond de gibier.  Passer la marinade au chinois, ajouter les l\u00e9gumes au civet et mouiller de jus de marinade \u00e0 hauteur. M\u00e9langer \u00e0 nouveau, porter \u00e0 \u00e9bullition puis couvrir et enfourner 2,5 \u00e0 3 heures \u00e0 130-150\u00b0C.
    Cette cuisson au four emp\u00eachera la pr\u00e9paration d’attacher et de br\u00fbler au fond de la casserole, vous \u00e9vitant ainsi la corv\u00e9e de devoir m\u00e9langer toutes les 5 minutes. <\/p>\n

    Garniture :<\/strong> Tailler le lard en lardons et sauter \u00e0 feu vif. R\u00e9server. Rissoler les petits oignons grelots dans un peu de beurre, r\u00e9server. Tailler les champignons si n\u00e9cessaire. Les sauter rapidement \u00e0 l\u2019huile avec sel et poivre. R\u00e9server.
    R\u00e9unir lardons, oignons et champignons. R\u00e9server au froid.<\/p>\n

    Deuxi\u00e8me cuisson :<\/strong> Au terme de la premi\u00e8re cuisson, sortir d\u00e9licatement les morceaux de gibier de la sauce et les r\u00e9server dans un plat. Passer la sauce au chinois fin en pressant fortement. Rectifier sa liaison, si n\u00e9cessaire, avec un peu de beurre mani\u00e9 et son assaisonnement. Verser le tout dans une nouvelle cocotte ou casserole, ajouter la garniture et porter \u00e0 nouveau \u00e0 \u00e9bullition. Couvrir et remettre 45 minutes au four \u00e0 130-150\u00b0C.<\/p>\n

    Finition : <\/strong>Une fois le civet cuit, ajouter facultativement quelques cuill\u00e8res \u00e0 potage de cr\u00e8me fra\u00eeche et servir en timbale.<\/p>\n

    ASTUCES : <\/strong><\/p>\n

      \n
    • Lors de l’assaisonnement de votre sauce, si elle manque un peu de \u00ab\u00a0peps\u00a0\u00bb vous pouvez y laisser infuser une gousse d’ail simplement \u00e9cras\u00e9e. Retirez la apr\u00e8s 2-3 minutes. Effet garanti.<\/li>\n
    • Pour un peu adoucir votre sauce, vous pouvez y ajouter une pointe de gel\u00e9e de groseille ou de sirop de cassis (style Monin ou Tesseire) ou un petit carr\u00e9 de chocolat noir. <\/li>\n
    • Si elle manque un peu d’acidit\u00e9, n’h\u00e9sitez pas \u00e0 y verser quelques gouttes de vinaigre de vin. <\/li>\n
    • Pour lier votre sauce au beurre mani\u00e9, malaxez \u00e0 la fourchette une cuill\u00e8re de beurre et une cuill\u00e8re de farine. Ajoutez progressivement ce m\u00e9lange \u00e0 votre sauce et faite lui reprendre l’\u00e9bullition pour juger de la liaison. <\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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