{"id":270,"date":"2017-03-17T15:37:21","date_gmt":"2017-03-17T14:37:21","guid":{"rendered":"http:\/\/faugeron.net\/lapin-aux-poivrons-en-cocotte"},"modified":"2017-03-08T18:57:56","modified_gmt":"2017-03-08T17:57:56","slug":"lapin-aux-poivrons-en-cocotte","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=270","title":{"rendered":"Lapin aux poivrons en cocotte"},"content":{"rendered":"<p><span style=\"font-family: Arial;\">Pour 4 personnes :<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">1 lapin d&rsquo;1,2 \u00e0 1,4 kg <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">150 g de gros lardons de poitrine sal\u00e9e <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 poivron vert <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 poivron rouge <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 oignon moyen <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 tomates <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">5 gousses d&rsquo;ail <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 bouquet garni <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">15 g de beurre <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 filet d&rsquo;huile d&rsquo;olive <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 dl de vin blanc sec <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel et poivre du moulin<\/span><\/li>\n<\/ul>\n<p><!--more-->Couper le lapin en morceaux, conserver le foie.<\/p>\n<p>Tailler en julienne (de 4 cm de long environ) 1 poivron vert et 1 poivron rouge. Peler et \u00e9mincer finement 1 oignon moyen. Monder 4 tomates, les fendre en 4, les \u00e9p\u00e9piner puis couper la chair en petits d\u00e9s.<\/p>\n<p>Frotter \u00e0 l&rsquo;ail les morceaux de lapin, les assaisonner de sel et de poivre du moulin. Chauffer 1 bon filet d&rsquo;huile d&rsquo;olive avec 15 g de beurre dans une cocotte \u00e9vas\u00e9e, ajouter les morceaux de lapin en \u00e9vitant de les superposer, les saisir sur chaque face. Ajouter ensuite le foie sur feu plus doux, le colorer \u00e9galement, retirer et r\u00e9server les morceaux de lapin color\u00e9s puis le foie sur une grille.<\/p>\n<p>D\u00e9graisser la cocotte, ajouter et faire rissoler 150 g de gros lardons de poitrine sal\u00e9e, puis ajouter et faire suer successivement, en remuant bien avec une spatule en bois, l&rsquo;oignon \u00e9minc\u00e9, les juliennes de poivrons et les petits d\u00e9s de tomates. Ajouter 4 gousses d&rsquo;ail en chemise, 1 bouquet garni, d\u00e9glacer avec 2 dl de vin blanc sec, bien gratter les sucs, porter \u00e0 fr\u00e9missement, disposer soigneusement les morceaux de lapin et le foie, couvrir et laisser mijoter 40 minutes \u00e0 feu doux.<\/p>\n<p>Cette recette peut se r\u00e9aliser \u00e0 l&rsquo;avance, voir m\u00eame la veille, elle sera encore plus savoureuse.<\/p>\n<p>Servir avec une pur\u00e9e de pomme de terre ou des p\u00e2tes avec un vin rouge du Languedoc par exemple.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes : 1 lapin d&rsquo;1,2 \u00e0 1,4 kg 150 g de gros lardons de poitrine sal\u00e9e 1 poivron vert 1 poivron rouge 1 oignon moyen 4 tomates 5 gousses d&rsquo;ail 1 bouquet garni 15 g de beurre 1 filet d&rsquo;huile d&rsquo;olive 2 dl de vin blanc sec Sel et poivre du moulin<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14,40],"tags":[],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c46-volaille"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4m","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=270"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/270\/revisions"}],"predecessor-version":[{"id":1493,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/270\/revisions\/1493"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}