{"id":361,"date":"2016-01-04T17:07:11","date_gmt":"2016-01-04T17:07:11","guid":{"rendered":"http:\/\/faugeron.net\/lapin-biere-ambree"},"modified":"2016-01-04T20:37:02","modified_gmt":"2016-01-04T20:37:02","slug":"lapin-biere-ambree","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=361","title":{"rendered":"Lapin \u00e0 la bi\u00e8re ambr\u00e9e"},"content":{"rendered":"<p><span style=\"color: #000000;\">Pour 4 personnes<\/span><\/p>\n<ul>\n<li>\u00a01 lapin<\/li>\n<li>\u00a01 carotte<\/li>\n<li>\u00a01 oignon<\/li>\n<li>\u00a04 \u00e9chalotes<\/li>\n<li>\u00a01 petit bouquet de thym<\/li>\n<li>\u00a01 dizaine de pluches de cerfeuil<\/li>\n<li>\u00a015 g de beurre<\/li>\n<li>\u00a01 filet d&rsquo;huile de p\u00e9pins de raisins<\/li>\n<li>\u00a01,5 dl de cr\u00e8me liquide<\/li>\n<li>\u00a075 cl de bi\u00e8re ambr\u00e9e<\/li>\n<li>\u00a0Sel et poivre du moulin<\/li>\n<\/ul>\n<blockquote><p>Demander \u00e0 son volailler de couper 1 lapin en 8 morceaux, r\u00e9server le foie.<\/p><\/blockquote>\n<p style=\"margin-bottom: 0cm;\"><!--more--><\/p>\n<p style=\"margin-bottom: 0cm;\">Pr\u00e9chauffer le four \u00e0 220\u00b0C.<\/p>\n<p style=\"margin-bottom: 0cm;\">Peler puis tailler en mirepoix (petits cubes) 1 carotte, 1 oignon et 4 \u00e9chalotes, saler et poivrer les morceaux et le foie de lapin de chaque c\u00f4t\u00e9.<\/p>\n<p style=\"margin-bottom: 0cm;\">Chauffer 1 filet d&rsquo;huile de p\u00e9pins de raisins dans un large po\u00ealon. Disposer les morceaux et le foie de lapin, ajouter 15 g de beurre, les faire colorer de chaque c\u00f4t\u00e9. D\u00e9s qu&rsquo;ils sont bien dor\u00e9s, les retirer du po\u00ealon et les \u00e9goutter sur une grille.<\/p>\n<p style=\"margin-bottom: 0cm;\">Faire suer la carotte, l&rsquo;oignon et les \u00e9chalotes taill\u00e9s en mirepoix dans le po\u00ealon de cuisson du lapin, ajouter 1 petit bouquet de thym, bien m\u00e9langer \u00e0 l&rsquo;aide d&rsquo;une spatule afin de gratter tous les sucs. Disposer ensuite les morceaux de lapin (sans le foie) sur la garniture, saler l\u00e9g\u00e8rement, poivrer. Mouiller avec 75 cl de bi\u00e8re ambr\u00e9e, porter \u00e0 \u00e9bullition, couvrir, glisser le po\u00ealon dans le four pr\u00e9chauff\u00e9 et laisser cuire 45 minutes \u00e0 220\u00b0C. Apr\u00e8s 30 minutes de cuisson, ajouter le foie.<\/p>\n<p style=\"margin-bottom: 0cm;\">La cuisson termin\u00e9e, retirer les morceaux et le foie de lapin du po\u00ealon, les dresser harmonieusement sur un po\u00ealon de pr\u00e9sentation.<\/p>\n<p style=\"margin-bottom: 0cm;\">Porter le jus de cuisson avec la garniture aromatique, apr\u00e8s avoir pris soin d&rsquo;\u00f4ter le petit bouquet de thym, \u00e0 \u00e9bullition. Incorporer ensuite 1,5 dl de cr\u00e8me liquide, donner une \u00e9bullition, puis verser le tout dans le bol d&rsquo;un mixeur et bien mixer. Rectifier si n\u00e9cessaire l&rsquo;assaisonnement.<\/p>\n<p style=\"margin-bottom: 0cm;\">Verser la sauce sur les morceaux de lapin, r\u00e9chauffer si n\u00e9cessaire sur feu tr\u00e8s doux. Ajouter quelques pluches de cerfeuil, servir.<\/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 \u00a01 lapin \u00a01 carotte \u00a01 oignon \u00a04 \u00e9chalotes \u00a01 petit bouquet de thym \u00a01 dizaine de pluches de cerfeuil \u00a015 g de beurre \u00a01 filet d&rsquo;huile de p\u00e9pins de raisins \u00a01,5 dl de cr\u00e8me liquide \u00a075 cl de bi\u00e8re ambr\u00e9e \u00a0Sel et poivre du moulin Demander \u00e0 son volailler de couper 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,40],"tags":[],"class_list":["post-361","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-5P","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/361","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=361"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/361\/revisions"}],"predecessor-version":[{"id":952,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/361\/revisions\/952"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}