R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 5 minutes
Temps de cuisson: 45 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Faites fondre le beurre dans une sauteuse, faites y revenir les perdreaux sur toutes les faces. Couvrez et laissez cuire pendant 45 minutes \u00e0 feu moyen, en retournant r\u00e9guli\u00e8rement.<\/p>\n\n\n\n Ajoutez la cr\u00e8me le le jus du citron 10 minutes avant la fin de cuisson.<\/p>\n\n\n\n Dressage<\/strong>: En accompagnement vous pouvez mettre des giroles ou des pommes de terre rattes<\/p>\n\n\n\n Breuvage<\/strong>: R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 5 minutesTemps de cuisson: 45 minutes Ingr\u00e9dients:2 perdreaux pr\u00eats \u00e0 cuire100 g de beurre2 oignons\u00bd verre de bouillon50 g de cr\u00e8me fra\u00eeche\u00bd citronSel et poivre Pr\u00e9paration:Pelez les oignons et coupez-les en 4. … 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-6561","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\/6561","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=6561"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6561\/revisions"}],"predecessor-version":[{"id":6562,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6561\/revisions\/6562"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 perdreaux pr\u00eats \u00e0 cuire
100 g de beurre
2 oignons
\u00bd verre de bouillon
50 g de cr\u00e8me fra\u00eeche
\u00bd citron
Sel et poivre<\/p>\n\n\n\n
Pelez les oignons et coupez-les en 4.<\/p>\n\n\n\n
Ajoutez le bouillon et les oignons.
Salez et poivrez.<\/p>\n\n\n\n
D\u00e9coupez les perdreaux et dressez sur assiette.
Nappez de sauce \u00e0 la cr\u00e8me<\/p>\n\n\n\n
St Amour (Beaujolais)<\/p>\n","protected":false},"excerpt":{"rendered":"