R\u00e9dacteur CORAIL<\/p>\n\n\n\n
Nombre de parts: 4faisan
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 15 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Faites chauffer le beurre dans une po\u00eale Baissez le feu et laisser cuire les pommes durant 12 minutes environ en le retournant \u00e0 mi-cuisson.<\/p>\n\n\n\n 5 minutes avant la fin de la cuisson des pommes, Dressage :<\/strong> Breuvage<\/strong>: R\u00e9dacteur CORAIL Nombre de parts: 4faisanTemps de pr\u00e9paration: 10 minutesTemps de cuisson: 15 minutes Ingr\u00e9dients:4 c\u00f4telettes de marcassin ( 150 g chacune)1 citron780 g de pommes reinettes4 cuill\u00e8res \u00e0 caf\u00e9 d’huile d’olive3 cuill\u00e8res \u00e0 caf\u00e9 de beurre4 cuill\u00e8res \u00e0 caf\u00e9 … 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-6537","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\/6537","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=6537"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6537\/revisions"}],"predecessor-version":[{"id":6538,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6537\/revisions\/6538"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 c\u00f4telettes de marcassin ( 150 g chacune)
1 citron
780 g de pommes reinettes
4 cuill\u00e8res \u00e0 caf\u00e9 d’huile d’olive
3 cuill\u00e8res \u00e0 caf\u00e9 de beurre
4 cuill\u00e8res \u00e0 caf\u00e9 de calvados
sel et poivre<\/p>\n\n\n\n
Pelez et \u00e9p\u00e9pinez les pommes
Coupez-le en tranches \u00e9paisses en les citronnant au fur et \u00e0 mesure<\/p>\n\n\n\n
Faites revenir pendant 1 minute \u00e0 feu vif les tranches de pommes sur les deux faces
Versez le calvados, faites chauffer et flambez<\/p>\n\n\n\n
Faites chauffer l’huile d’olive dans une autre po\u00eale,
Faites-y dorer \u00e0 feu vif les c\u00f4telettes de marcassin pendant 2 minutes par face.<\/p>\n\n\n\n
V\u00e9rifiez la cuisson en piquant la viande: le sang doit perler ros\u00e9
Servez les c\u00f4telettes sur un lit de pommes<\/p>\n\n\n\n
Patrimonio rouge (Corse)<\/p>\n","protected":false},"excerpt":{"rendered":"