{"id":852,"date":"2023-12-09T20:27:00","date_gmt":"2023-12-09T19:27:00","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=852"},"modified":"2023-12-10T20:33:24","modified_gmt":"2023-12-10T19:33:24","slug":"garniture-de-fruits-et-legumes-pour-civet-de-gibier","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/garniture-de-fruits-et-legumes-pour-civet-de-gibier\/","title":{"rendered":"Garniture de fruits et l\u00e9gumes pour civet de gibier"},"content":{"rendered":"\n
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Type de recette : <\/strong> Accompagnement \/ garniture<\/p>\n

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

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

6 couverts<\/strong><\/em><\/p>\n

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  • Poires au vin rouge :<\/u>
    3-6 petites poires
    1\/2 litre de vin rouge
    100 g de sucre
    1\/2 b\u00e2ton de canelle<\/li>\n
  • Poires vanille \/ citron (vert) :<\/u>
    3-6 petites poires
    1\/2 litre d\u2019eau
    300 g de sucre
    zeste de 1 citron (vert)
    Jus de 2 citrons (verts)
    1\/2 gousse de vanille<\/li>\n
  • Demi-pommes cuites :<\/u>
    3 petites pommes de type JonaGold
    12 petites CS de Sucre
    12 noisettes de beurre<\/li>\n
  • Airelles :<\/u>
    250 g d\u2019airelles
    200 g de sucre S2<\/li>\n
  • Chicons brais\u00e9s :<\/u>
    6 mini chicons
    6 noisettes de beurre
    Muscade<\/li>\n
  • Salsifis \u00e0 la ciboulette :<\/u>
    750 g de salsifis
    1 jus de citron
    Ciboulette
    Beurre<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n

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

    Poires au vin rouge et cannelle :<\/strong> Peler les poires. Les couper en 2 en veillant \u00e0 laisser un morceau de la queue \u00e0 chaque moiti\u00e9. Enlever le centre \u00e0 l\u2019aide d\u2019une cuill\u00e8re \u00e0 pommes parisiennes. Les disposer dans une casserole, couvrir du vin rouge, ajouter le sucre et la cannelle Porter \u00e0 \u00e9bullition puis laisser confire \u00e0 feu doux 1 H 00 \u00e0 1 H 30. R\u00e9server au froid, sous vide. La couleur sera plus jolie apr\u00e8s quelques heures de repos dans le jus de cuisson.
    Au moment, r\u00e9chauffer dans son jus<\/p>\n

    Poires vanille citron : <\/strong>Pr\u00e9parer les poires comme ci-dessus, les disposer dans une casserole ajouter l\u2019eau, le sucre le jus et les zestes de citron et la vanille gratt\u00e9e. Laisser cuire comme ci-dessus.
    Au moment, r\u00e9chauffer dans son jus.<\/p>\n

    Demi-pommes cuites : <\/strong>Couper les pommes en 2 de mouche \u00e0 mouche. les disposer c\u00f4t\u00e9 peau contre le fond dans une casserole de taille juste pour les contenir, ajouter, par pomme, 1 cuill\u00e8re de sucre et une noix de beurre. Verser un fond d\u2019eau de +\/- 1 cm au fond du r\u00e9cipient et cuire \u00e0 feu vif et \u00e0 couvert jusqu\u2019\u00e0 ce que la peau se d\u00e9tache l\u00e9g\u00e8rement de la chair. A ce moment, les retourner d\u00e9licatement chair contre le fond, baisser le feu et cuire \u00e0 feu tr\u00e8s doux jusqu\u2019\u00e0 ce que le jus soit r\u00e9duit en un sirop onctueux. R\u00e9server au froid.
    Au moment, placer sur une platine avec papier cuisson, peau vers le haut et r\u00e9chauffer \u00e0 four moyen.<\/p>\n

    Compote d\u2019airelles :<\/strong> Pour r\u00e9aliser une compote d\u2019airelles, il est imp\u00e9ratif de n\u2019utiliser que de petites airelles telles qu\u2019on en trouve encore dans nos r\u00e9gions. Les grosses airelles am\u00e9ricaines sont \u00e0 r\u00e9server uniquement \u00e0 la confection de sauces et de p\u00e2tisseries et ne conviennent pas, en raison de leur amertume prononc\u00e9e, \u00e0 la r\u00e9alisation de compotes.
    Mettre dans une casserole, de pr\u00e9f\u00e9rence \u00e0 fond en cuivre, les airelles et le sucre, ainsi que 2 cs d\u2019eau. Couvrir et mettre \u00e0 feu tr\u00e8s vif. Sit\u00f4t que les airelles ont \u00e9clat\u00e9 (1-2 minutes), la cuisson est termin\u00e9e. R\u00e9server au froid. Au moment, r\u00e9chauffer doucement ou servir glac\u00e9.<\/p>\n

    Chicons brais\u00e9s :<\/strong> Parer et laver les chicons. les placer dans une casserole de telle sorte que chaque chicon repose sur le fond. Ajouter par chicon une noisette de beurre. Verser un fond d\u2019eau dans la casserole (+\/- 1 cm), assaisonner de sel et de poivre. Couper un papier de cuisson \u00e0 la taille de la casserole et le placer directement sur les chicons. porter \u00e0 \u00e9bullition, couvrir et cuire \u00e0 feu moyen 8-10 minutes environ. Retourner les chicons et cuire de m\u00eame encore 5-7 minutes. Une fois els chicons quasi cuits, retirer couvercle et papier et laisser r\u00e9duire le jus. Une fois le jus r\u00e9duit, laisser caram\u00e9liser doucement les chicons, en les retournant d\u00e9licatement de temps \u00e0 autre jusqu\u2019\u00e0 coloration souhait\u00e9e. R\u00e9server sur platine. R\u00e9chauffer au moment \u00e0 four chaud<\/p>\n

    Salsifis \u00e0 la ciboulette :<\/strong> Laver les salsifis 2 \u00e0 3 fois \u00e0 grande eau afin d\u2019en retirer un maximum de terre. Les \u00e9plucher comme des asperges et les tailler en b\u00e2tonnets de 3 \u00e0 4 cm de long sur 1\/2 cm d\u2019\u00e9paisseur. Les laver encore correctement sous plusieurs eaux.
    ATTENTION: une fois pel\u00e9s, les salsifis doivent \u00eatre imm\u00e9diatement immerg\u00e9s dans de l\u2019eau citronn\u00e9e ou vinaigr\u00e9e sous peine de les voir noircir.
    La cuisson se fait dans  de l\u2019eau citronn\u00e9e ou vinaigr\u00e9e plus sel et poivre. Porter le m\u00e9lange \u00e0 \u00e9bullition et y plonger sans attendre les salsifis. La cuisson peut durer de 15 \u00e0 20 minutes. Une fois cuit (AP en piquant: \u00ab Al dente \u00bb), les r\u00e9server dans leur jus de cuisson.
    Au moment du service, les sortir du jus, les rincer vivement \u00e0 l\u2019eau courante, les s\u00e9cher dans un linge ou papier absorbant et les dorer l\u00e9g\u00e8rement dans un beurre noisette. Assaisonner de sel et poivre, saupoudrer de ciboulette hach\u00e9e et servir.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n

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