{"id":872,"date":"2023-12-28T16:52:28","date_gmt":"2023-12-28T15:52:28","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=872"},"modified":"2023-12-28T16:57:29","modified_gmt":"2023-12-28T15:57:29","slug":"872-2","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/872-2\/","title":{"rendered":"Terrine de cerf aux parfums de la garrigue"},"content":{"rendered":"\n
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Type de recette : <\/strong> Entr\u00e9e, En-cas<\/p>\n

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

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INGREDIENTS<\/h2>\n\n\n\n
    \n
  • Appareil :<\/u>
    500 g de gorge de porc
    500 g de foie de porc
    500 g de civet de cerf
    250 g d\u2019oignons
    30 g de poudre de lait<\/li>\n
  • Garniture  :<\/u>
    100 g d\u2019olives vertes d\u00e9noyaut\u00e9es
    100 g d\u2019olives noires d\u00e9noyaut\u00e9es
    2 brins de thym
    2 brins de thym citron
    3 brins de sariette
    2 brins de marjolaine
    100 g de pistaches<\/li>\n
  • Mati\u00e8res auxiliaires (par Kg de masse)<\/u>
    17 g de sel nitrit\u00e9
    2 g de poivre
    0,5 g de muscade
    50 g d\u2019huile d\u2019olive douce
    40 g de farine
    1 \u0153uf<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n

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

    D\u00e9gorger les foies \u00e0 l\u2019eau ti\u00e8de, Tailler les oignons en mirepoix et les suer dans un peu d\u2019huile d\u2019olive. Chauffer de l\u2019eau \u00e0 80\u00b0C, environ, retirer du feu, y plonger le gras et le laisser 10 minutes environ. Egoutter. Refroidir
    Concasser les olives, effeuiller les herbes aromatiques et les hacher, concasser les pistaches.<\/p>\n

    Hacher le foie \u00e0 la grille fine avec les oignons et les oeufs. M\u00e9langer foie, gibier et gras, hacher \u00e0 nouveau le tout \u00e0 la grille large.<\/p>\n

    Dans un saladier, m\u00e9langer les viandes et la garniture, puis peser. Peser les mati\u00e8res auxiliaires en fonction de la masse obtenue. Ajouter dans le saladier. Ajouter la poudre de lait. M\u00e9langer soigneusement.<\/p>\n

    Placer en terrines et cuire \u00e0 120\u00b0C avec un bol d’eau bouillante plac\u00e9 au fond du four jusqu\u2019\u00e0 obtention d\u2019une t\u00b0 \u00e0 coeur de 72\u00b0C.<\/p>\n

    Refroidir 30-40 minutes \u00e0 temp\u00e9rature ambiante, sous presse l\u00e9g\u00e8re, puis r\u00e9server au froid, \u00e0 couvert.<\/p>\n

    Sous-vider d\u00e8s complet refroidissement.<\/p>\n

    Si vous ne poss\u00e9dez pas de machine \u00e0 mettre sous-vide, il existe une astuce pour prolonger la dur\u00e9e de conservation de votre terrine :<\/p>\n

      \n
    • Lors du remplissage de votre terrine, arr\u00eatez vous \u00e0 1 cm du bord environ. <\/li>\n
    • Une fois la terrine cuite et refroidie, coulez par dessus une bonne couche de saindoux juste fondu et placez le tout au froid. Une fois le saindoux redurci, il pr\u00e9servera votre viande du contact de l\u2019air. Un sous-vide artisanal, en quelques sortes. Vous pouvez ainsi la conserver au froid pendant 10 jours sans probl\u00e8me. <\/li>\n
    • Evidemment, une fois la terrine entam\u00e9e, elle devra \u00eatre consomm\u00e9e dans un d\u00e9lais de 2-3 jours. <\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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