{"id":294,"date":"2016-01-05T19:12:41","date_gmt":"2016-01-05T19:12:41","guid":{"rendered":"http:\/\/faugeron.net\/terrine-de-lapin"},"modified":"2016-01-03T14:13:29","modified_gmt":"2016-01-03T14:13:29","slug":"terrine-de-lapin","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=294","title":{"rendered":"Terrine de lapin"},"content":{"rendered":"<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Pour 4 personnes.<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">1 lapin de 1,400 kg environ<\/span><\/li>\n<li><span style=\"font-family: Arial;\">250 gr de lard de poitrine non sal\u00e9<\/span><\/li>\n<li><span style=\"font-family: Arial;\">3 \u00e9chalotes<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 gousses d\u2019ail<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 cuill\u00e8res \u00e0 soupe d\u2019huile<\/span><\/li>\n<li><span style=\"font-family: Arial;\">100 gr de beurre<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 cuill\u00e8re \u00e0 soupe de farine<\/span><\/li>\n<li><span style=\"font-family: Arial;\">12 baies de geni\u00e8vre<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 bouquet garni<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 cuill\u00e8res \u00e0 soupe de persil plat hach\u00e9<\/span><\/li>\n<li><span style=\"font-family: Arial;\">75 cl de vin blanc sec<\/span><\/li>\n<li><span style=\"font-family: Arial;\">50 cl de fond de volaille<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 cuill\u00e8res \u00e0 soupe d\u2019armagnac<\/span><\/li>\n<li><span style=\"font-family: Arial;\">25 gr de sel fin<\/span><\/li>\n<li><span style=\"font-family: Arial;\">10gr de poivre moulu.<\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">D\u00e9couper le lapin en prenant soin de ne pas \u00e9clater les os, enlever le foie le cour et les rognons, peler et \u00e9mincer les \u00e9chalotes et l\u2019ail.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Dans une cocotte, faire chauffer l\u2019huile et 40 gr de beurre, ajouter les morceaux de lapin, les \u00e9chalotes, l\u2019ail et le lard coup\u00e9 en lardons, laisser colorer 5 min \u00e0 feu moyen en remuant fr\u00e9quemment ; saupoudre de farine, ajouter le vin blanc, le fond de volaille, le bouquet garni et les baies de geni\u00e8vre.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Porter \u00e0\u00a0 \u00e9bullition, laisser mijoter 20mn \u00e0 d\u00e9couvert, puis 1h20 couvert \u00e0 feu doux.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Saler et poivrer en fin de cuisson, laisser refroidir quelques minutes, \u00f4ter le bouquet garni, transvaser la viande dans un plat creux, conserver la sauce, et enlever tous les os du lapin, ajouter le reste du beurre, le persil et l\u2019armagnac.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">\u00c9ventuellement faire r\u00e9duire la sauce \u00e0 feu doux.<br \/>\n<\/span><\/p>\n<p><span style=\"font-family: Arial;\">M\u00e9langer la viande avec la sauce, disposer le tout dans une terrine, poser une feuille de laurier \u00e0 la surface, couvrir et laisser refroidir 2h \u00e0 temp\u00e9rature ambiante, puis mettre 24 h au r\u00e9frig\u00e9rateur avant de servir.<\/span><\/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 de 1,400 kg environ 250 gr de lard de poitrine non sal\u00e9 3 \u00e9chalotes 2 gousses d\u2019ail 2 cuill\u00e8res \u00e0 soupe d\u2019huile 100 gr de beurre 1 cuill\u00e8re \u00e0 soupe de farine 12 baies de geni\u00e8vre 1 bouquet garni 2 cuill\u00e8res \u00e0 soupe de persil plat hach\u00e9 75 cl de [&hellip;]<\/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":[14,42],"tags":[],"class_list":["post-294","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c48-patesetterrines"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4K","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/294","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=294"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/294\/revisions"}],"predecessor-version":[{"id":924,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/294\/revisions\/924"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}