vierge<\/span><\/p>\n1)\u00a0\u00a0\u00a0 Saisir la pi\u00e8ce de cerf \u00e0 feu vif dans l’huile jusqu’\u00e0 ce qu’elle soit saignante.
2)\u00a0\u00a0\u00a0 Laisser reposer pendant 10 \u00e0 15 minutes.
3)\u00a0\u00a0\u00a0 Dans une po\u00eale, mousser le beurre et cuire les topinambours \u00e0 feu vif jusqu’\u00e0 ce qu’ils colorent, r\u00e9duire la puissance graduellement et les retirer du feu.
4)\u00a0\u00a0\u00a0 Mettre les topinambours dans un plat de cuisson et cuire au four pr\u00e9chauff\u00e9 \u00e0 200\u00a0\u00b0C (400\u00a0\u00b0F) pendant quelques minutes (2-3 min). R\u00e9server.<\/p>\n
C\u00d4TES BRAIS\u00c9ES\u00a0<\/strong><\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>4 bouts de c\u00f4tes de cerf<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>1 L de fond de gibier (du fond de veau peut aussi \u00eatre utilis\u00e9)<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Bacon non tranch\u00e9 en morceau de 2,5 x 2,5 x 10 cm (1 po x 1 po x 4 po) <\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>500 ml de vin rouge<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>5 ou 6 grains de poivre<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>1 \u00bd tasses de mirepoix<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Fleur de sel<\/span><\/p>\n1)\u00a0\u00a0\u00a0 Saisir les c\u00f4tes \u00e0 feu vif jusqu’\u00e0 ce qu’elle soit bien caram\u00e9lis\u00e9e.
2)\u00a0\u00a0\u00a0 \u00c9goutter la graisse et d\u00e9glacer la po\u00eale avec la derni\u00e8re tasse de carmenere.
3)\u00a0\u00a0\u00a0 Ajouter le fond, la mirepoix, le bacon, les grains de poivre et le reste des herbes.
4)\u00a0\u00a0\u00a0 Amener \u00e0 \u00e9bullition, retirer du feu et couvrir de papier d’aluminium.
5)\u00a0\u00a0\u00a0 Cuire au four \u00e0 130\u00a0\u00b0C (250\u00a0\u00b0F) pendant 12 heures. Laisser la viande refroidir et retirer ensuite doucement les c\u00f4tes du liquide de cuisson. R\u00e9server.
6)\u00a0\u00a0\u00a0 Au moment du service chauffer les c\u00f4tes \u00e0 200\u00a0\u00b0C (400\u00a0\u00b0F) pendant 12 minutes en arrosant constamment de sauce aux petits fruits.<\/p>\n
SAUCE AUX PETITS FRUITS\u00a0<\/strong><\/span><\/p>\n(<\/strong><\/span>Donne 1L)<\/strong><\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>1 L de fond de gibier ou de veau (demi glace) <\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>250 ml de bleuets frais ou surgel\u00e9s<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>250 ml de m\u00fbres fra\u00eeches ou surgel\u00e9es<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>250 ml de framboises fra\u00eeches ou surgel\u00e9es<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>200 ml de vin rouge carmenere<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>125 ml de vinaigre de vin rouge<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>100 ml d’\u00e9chalotes tranch\u00e9es<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>100 ml de sucre<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>\u00bd gousse d\u2019ail coup\u00e9e en lani\u00e8res<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>1\/8 de carotte coup\u00e9e en petits d\u00e9s<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>Une pinc\u00e9e de poivre noir broy\u00e9<\/span><\/p>\n1)\u00a0\u00a0\u00a0 Faire bouillir tous les ingr\u00e9dients sauf le carmenere et la demi glace.
2)\u00a0\u00a0\u00a0 Continuer la cuisson \u00e0 feu doux jusqu’\u00e0 ce que le liquide soit r\u00e9duit de moiti\u00e9.
3)\u00a0\u00a0\u00a0 Ajouter ensuite le carmenere (1 tasse) et r\u00e9duire des deux tiers.
4)\u00a0\u00a0\u00a0 Ajouter la demi glace et laisser mijoter jusqu’\u00e0 ce que le m\u00e9lange soit assez \u00e9pais pour couvrir le dos d’une cuill\u00e8re.
5)\u00a0\u00a0\u00a0 Passer au m\u00e9langeur \u00e0 main, assaisonner et r\u00e9server.<\/p>\n
PETITS FRUITS MAC\u00c9R\u00c9S<\/strong><\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>12 framboises <\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>12 m\u00fbres<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>12 bleuets<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>45 ml sirop simple<\/span><\/p>\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>45 ml vinaigre Minus 8 <\/span><\/p>\n1)\u00a0\u00a0\u00a0 M\u00e9langer tous les ingr\u00e9dients et r\u00e9frig\u00e9rer 24 heures \u00e0 l\u2019avance.
<\/strong><\/span><\/p>\nMONTAGE DE L\u2019ASSIETTE
<\/span><\/strong>
1)\u00a0\u00a0\u00a0 <\/span><\/span>Mettre les topinambours dans un anneau m\u00e9tallique et les \u00e9craser doucement avec une cuill\u00e8re.
2)\u00a0\u00a0\u00a0 <\/span><\/span>Retirer l’anneau et d\u00e9poser les \u00e9pinards sur l’assiette.
3)\u00a0\u00a0\u00a0 <\/span><\/span>Ajouter un trait de sauce.
4)\u00a0\u00a0\u00a0 <\/span><\/span>Servir la c\u00f4te sur les topinambours avec les baies et la longe tranch\u00e9e sur les \u00e9pinards.<\/span><\/p>\n<\/p>","protected":false},"excerpt":{"rendered":"
L\u2019automne me fait penser \u00e0 mon p\u00e8re en Saskatchewan. Il va toujours \u00e0 la chasse apr\u00e8s la r\u00e9colte. Je r\u00eave de bons plats de cerf ou de wapiti comme une longe r\u00f4tie et des c\u00f4tes brais\u00e9es accompagn\u00e9es d\u2019un bon vin rouge cors\u00e9. Gr\u00e2ce \u00e0 la sommeli\u00e8re V\u00e9ronique Rivest et le chef du Club Chasse etRead More »<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[123,232],"tags":[285,141,144],"class_list":["post-7548","post","type-post","status-publish","format-standard","hentry","category-boissons","category-plaisirs-zurbains","tag-carmenere-du-chili","tag-meilleur-vin-montreal","tag-montreal-wine","cat-123-id","cat-232-id"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/posts\/7548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/comments?post=7548"}],"version-history":[{"count":0,"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/posts\/7548\/revisions"}],"wp:attachment":[{"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/media?parent=7548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/categories?post=7548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eatdrinkbecarrie.com\/fr\/wp-json\/wp\/v2\/tags?post=7548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}