{"id":9011,"date":"2020-10-23T10:43:24","date_gmt":"2020-10-23T08:43:24","guid":{"rendered":"https:\/\/goody.buzz\/fr\/?p=9011"},"modified":"2020-10-23T10:43:24","modified_gmt":"2020-10-23T08:43:24","slug":"temps-de-cuisson-chevreuil","status":"publish","type":"post","link":"https:\/\/goody.buzz\/fr\/temps-de-cuisson-chevreuil\/","title":{"rendered":"Temps de cuisson chevreuil"},"content":{"rendered":"

Avec sa saveur aromatique et l\u00e9g\u00e8rement cors\u00e9e<\/strong>, la viande de chevreuil<\/strong> peut \u00eatre appr\u00eat\u00e9e de nombreuses fa\u00e7ons\u00a0: en civet, en gigot, en terrine, en r\u00f4ti, en rago\u00fbt ou encore en saut\u00e9.<\/p>\n

Noisettes, filet ou encore cuissot<\/strong> sont les morceaux de pr\u00e9dilection<\/strong> de ce cervid\u00e9 que l\u2019on retrouve sur nos tables<\/strong> en Novembre et D\u00e9cembre et en primeur en Janvier.<\/p>\n

Comme le chevreuil est une viande tr\u00e8s maigre<\/strong>, la surcuisson<\/strong> peut tr\u00e8s vite l\u2019ass\u00e9cher<\/strong>, en revanche pour le sublimer il faut au moins attendre que la chair soit ros\u00e9e et que la temp\u00e9rature interne ait atteint 70<\/strong>\u25e6C <\/strong>. Temps de cuisson chevreuil<\/strong>, accompagnements, morceaux<\/strong>\u00a0: d\u00e9couvrez tous les secrets de cuisson<\/strong> de ce gibier noble<\/strong> dans cet article\u00a0!<\/p>\n

 <\/p>\n

<\/i>Temps de cuisson chevreuil r\u00f4ti au four<\/h2>\n

Pour le chevreuil r\u00f4ti sachez que le temps de cuisson ainsi que la temp\u00e9rature d\u00e9pendront du morceau choisi.<\/p>\n

Temps de cuisson\u00a0<\/strong>pour 1 kg de r\u00f4ti de chevreuil : <\/strong>15 \u00e0 20 minutes \u00e0 250 <\/strong>\u25e6C<\/strong><\/p>\n

\u00a0\u00c9tapes \u00e0 suivre\u00a0:<\/strong><\/p>\n

    \n
  1. D\u00e9sosser, barder et ficeler votre viande de chevreuil <\/strong><\/li>\n
  2. Mettre votre r\u00f4ti de chevreuil \u00e0 mariner<\/strong> pendant 3 heures \u00e0 24 heures.<\/li>\n
  3. Faire chauffer une noisette de beurre dans une po\u00eale<\/strong><\/li>\n
  4. Enlever votre viande de la marinade<\/strong> et la faire saisir sur toutes les faces.<\/li>\n
  5. Mettre dans un plat \u00e0 four<\/strong> avec la marinade et laisser cuire pendant 15 \u00e0 20 minutes \u00e0 250 <\/strong>\u25e6C<\/strong>. Arroser avec la marinade pendant la cuisson.<\/li>\n
  6. Utiliser un thermom\u00e8tre \u00e0 viande pour v\u00e9rifier la cuisson pour une cuisson ros\u00e9e le thermom\u00e8tre doit indiquer 60\u25e6C \u00e0 c\u0153ur et pour une cuisson \u2018bien cuit\u2019 le thermom\u00e8tre doit indiquer une temp\u00e9rature de 75\u25e6C.<\/li>\n<\/ol>\n

    Marinade pour chevreuil r\u00f4ti (1kg)\u00a0:<\/strong><\/p>\n

      \n
    • Vin rouge cors\u00e9 \u2013 50 cl<\/strong><\/li>\n
    • Cognac \u2013 1 cuill\u00e8re \u00e0 soupe<\/strong><\/li>\n
    • Gousses d\u2019ail \u2013 1 <\/strong><\/li>\n
    • Oignon – 1<\/strong><\/li>\n
    • Laurier \u2013 1 feuille<\/strong><\/li>\n
    • Thym \u2013 1 brin<\/strong><\/li>\n
    • Romarin \u2013 1 brin<\/strong><\/li>\n
    • Persil \u2013 1 branche <\/strong><\/li>\n
    • Poivre<\/strong><\/li>\n
    • Huile d\u2019olive<\/strong><\/li>\n<\/ul>\n

      \u00a0<\/strong><\/p>\n

      \u00a0<\/strong>Quel morceau pour un r\u00f4ti de <\/strong>chevreuil\u00a0? :<\/strong> utiliser un cuissot de chevreuil<\/strong> (gigue) que vous aurez fait d\u00e9sosser ou une selle de chevreuil.<\/strong><\/p>\n

      \u00a0<\/strong><\/p>\n

      <\/i> Temps de cuisson chevreuil en cocotte<\/h2>\n

      Temps de cuisson\u00a0<\/strong>pour 1 kg de r\u00f4ti de chevreuil\u00a0: 30 minutes \u00e0 200\u00b0C puis 45 minutes \u00e0 180\u00b0C.<\/p>\n

      \u00c9tapes \u00e0 suivre\u00a0:<\/strong><\/p>\n

        \n
      1. D\u00e9sosser, barder et ficeler votre viande de chevreuil <\/strong><\/li>\n
      2. Mettre votre r\u00f4ti de chevreuil \u00e0 mariner<\/strong> pendant 3 heures \u00e0 24 heures.<\/li>\n
      3. Enlever votre r\u00f4ti de chevreuil<\/strong> de votre marinade (voir recette plus haut) et faire saisir sur toutes les faces<\/strong> dans une noisette de beurre<\/strong>.<\/li>\n
      4. Placer la pi\u00e8ce de viande dans une cocotte<\/strong> et verser votre marinade.<\/li>\n
      5. Faire cuire en deux temps\u00a0: d\u2019abord 30 minutes \u00e0 200<\/strong>C puis 45 minutes \u00e0 \u00a0180\u00b0C. Arroser continuellement tout au long de la cuisson.<\/li>\n<\/ol>\n

         <\/p>\n

        <\/i>Quels accompagnements pour la viande de chevreuil\u00a0?<\/h2>\n
          \n
        • Les pur\u00e9es\u00a0:<\/strong> une pur\u00e9e de patate douce<\/strong>, de c\u00e9leri, de marrons<\/strong> ou de potiron <\/strong>sauront rehausser le go<\/strong>\u00fbt de ce gibier<\/strong>.<\/li>\n
        • Les sauces\u00a0: <\/strong>Optez pour une sauce Grand Veneur<\/strong> \u00e0 base de vin rouge<\/strong> et d\u2019une gel\u00e9e de groseille, d\u2019une sauce aux airelles ou aux groseilles<\/strong> ou encore une sauce chasseur au vin blanc <\/strong>et aux champignons<\/strong>.<\/li>\n<\/ul>\n

           <\/p>\n

           <\/p>\n

           <\/p>","protected":false},"excerpt":{"rendered":"

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