R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 45 minutes
Temps de cuisson: 35 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Ajoutez la sauge, la menthe, les baies de geni\u00e8vre, le clou de girofle, la cannelle. Laissez cuire sur un feu, \u00e0 d\u00e9couvert et \u00e0 feu un peu vif pour faire \u00e9vaporer le vin.<\/p>\n\n\n\n R\u00e9servez les pigeonneaux au chaud. Dressage<\/strong>: Breuvage <\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 45 minutesTemps de cuisson: 35 minutes Ingr\u00e9dients:4 pigeonneaux2 cuillers \u00e0 soupe d\u2019huile d\u2019arachide40 g de beurre\u00bd l de vin blanc sec250 g de cr\u00e8me fra\u00eeche2 cuillers \u00e0 soupe de rhum4 feuilles de … 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_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":[50],"tags":[],"class_list":["post-5236","post","type-post","status-publish","format-standard","hentry","category-pigeon"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5236","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=5236"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5236\/revisions"}],"predecessor-version":[{"id":5237,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5236\/revisions\/5237"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 pigeonneaux
2 cuillers \u00e0 soupe d\u2019huile d\u2019arachide
40 g de beurre
\u00bd l de vin blanc sec
250 g de cr\u00e8me fra\u00eeche
2 cuillers \u00e0 soupe de rhum
4 feuilles de sauge
4 feuilles de menthe
4 baies de geni\u00e8vre
1 clou de girofle
2 pinc\u00e9es de cannelle
1 pinc\u00e9e de noix de muscade
Sel et poivre<\/p>\n\n\n\n
Salez et poivrez l\u2019int\u00e9rieur des pigeonneaux.
Faites chauffer l’huile et le beurre dans une cocotte.
Faites dorer les pigeonneaux sur toutes les faces.<\/p>\n\n\n\n
R\u00e2pez un peu de muscade.
Mouillez de vin blanc.
Couvrez la cocotte et laissez cuire 30 minutes \u00e0 feu doux.<\/p>\n\n\n\n
Ajoutez au fonds de cuisson la cr\u00e8me et le rhum.
Laissez bouillir 5 minutes en remuant.<\/p>\n\n\n\n
Dressez les pigeonneaux dans un plat de service.
Nappez de cr\u00e8me et servez imm\u00e9diatement.<\/p>\n\n\n\n
Saint Est\u00e8phe (Bordeaux)<\/p>\n","protected":false},"excerpt":{"rendered":"