{"id":4394,"date":"2022-04-09T13:53:35","date_gmt":"2022-04-09T11:53:35","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4394"},"modified":"2022-04-09T13:53:35","modified_gmt":"2022-04-09T11:53:35","slug":"roti-de-sanglier-marine","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/roti-de-sanglier-marine\/","title":{"rendered":"R\u00f4ti de sanglier marin\u00e9"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"265\" src=\"http:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RotiSanglierMarine.jpg\" alt=\"\" class=\"wp-image-4378\" srcset=\"https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RotiSanglierMarine.jpg 400w, https:\/\/www.wp.cuisine-lucullus.com\/wp-content\/uploads\/2022\/04\/RotiSanglierMarine-300x199.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure><\/div>\n\n\n\n<p>R\u00e9dacteur Jaimie<\/p>\n\n\n\n<p>Nombre de parts : 4<br>Temps de pr\u00e9paration : 20 minutes<br>Temps de cuisson : 1 heure 10<br>Temps de marinage : 2 jours<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients\u00a0<\/strong>:<br>1 r\u00f4ti de sanglier de 800 g environ<br>1\/2 bouteille de vin rouge de caract\u00e8re<br>1 carotte<br>1 oignon<br>1 clou de girofle 1 feuille de laurier<br>1 branchette de thym quelques grains de poivre<br>2 cuillers \u00e0 soupe d\u2019huile d\u2019olive<br>1 cuiller \u00e0 caf\u00e9 de f\u00e9cule de pomme de terre<br>Sel<\/p>\n\n\n\n<p><strong>Pr\u00e9paration\u00a0<\/strong>:<br>Placer le r\u00f4ti dans un r\u00e9cipient un pas trop grand.<\/p>\n\n\n\n<p>Peler la carotte et l\u2019oignon et les couper fin.<br>Ajouter ces l\u00e9gumes au r\u00f4ti ainsi que le clou de girofle, le thym et le laurier.<br>Ecraser le poivre au rouleau \u00e0 p\u00e2tisserie et le mettre dans le plat.<br>Verser le vin rouge dessus.<br>Ne pas saler pour ne pas ass\u00e9cher la viande.<\/p>\n\n\n\n<p>Laisser mariner au frais 48 heures en arrosant de tmps en temps.<\/p>\n\n\n\n<p>Le jour de la cuisson, \u00e9goutter le r\u00f4ti.<\/p>\n\n\n\n<p>Dans une cocotte en fonte, faire colorer le r\u00f4ti sur toutes ces faces et le saler.<br>Ajouter la marinade, couvrir puis faire chauffer doucement 1 heure.<\/p>\n\n\n\n<p>A la fin de la cuisson, mixer les l\u00e9gumes de la marinade, \u00f4ter les herbes aromatiques.<br>Diluer une cuiller \u00e0 caf\u00e9 de f\u00e9cule de pomme de terre dans un peu d\u2019eau froide et l\u2019int\u00e9grer \u00e0 la sauce et aux l\u00e9gumes mix\u00e9s.<\/p>\n\n\n\n<p><strong>Dressage\u00a0<\/strong>:<br>D\u00e9couper le r\u00f4ti et le d\u00e9poser dans un plat de service<br>On peut d\u00e9guster ce r\u00f4ti avec une pur\u00e9e de c\u00e9leri.<\/p>\n\n\n\n<p><strong>Breuvages\u00a0<\/strong>:<br>Cahors Ch\u00e2teau Monplaisir<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jaimie Nombre de parts : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 1 heure 10Temps de marinage : 2 jours Ingr\u00e9dients\u00a0:1 r\u00f4ti de sanglier de 800 g environ1\/2 bouteille de vin rouge de caract\u00e8re1 carotte1 oignon1 clou &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/roti-de-sanglier-marine\/\">Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-4394","post","type-post","status-publish","format-standard","hentry","category-gibiers"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4394"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4394\/revisions"}],"predecessor-version":[{"id":4395,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4394\/revisions\/4395"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}