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Cuisson à basse température
34
Tableau de cuisson Gibier
Sorte de viande [min] *[°C] [min]
Médaillons de
cerf1)
3–4 cm de haut
1–2 par face
2 par face
60
65
80–100
110–140
    
Selle de cerf
désossée1)
env. 800 g
5–6 au total
6–8 au total
60
65
135–150
165–180
    
Selle de chevreuil
désossée1)
env. 800 g
4 au total
6 au total
60
65
120–135
150–165
    
Cuisse de lièvre2)
env. 250 g
5-7 au total 65 210–230     
Rôti de sanglier2)
env. 600 g
6-8 au total 70 190–220     
Temps de saisie de la viande/ Température à cœur/ Temps de cuisson/ Réglage
de la température
* 60°C à point / 65°C bien cuit / 70°C bien cuit
1) Utilisez un plat allant au four.
2) Utilisez un plat à rôtir ou une poêle.
34


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