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Viandes
164
Selle de chevreuil
Temps de préparation: 110minutes (+24heures)
Pour 6personnes
Pour la selle
1,2kg de selle de chevreuil, désossée,
parée
1½l de petit lait
1c.àc. d'épices pour gibier (mélange)
1c.àc. de sel
Poivre
Pour saisir
30g de beurre clarifié
Pour la sauce
125ml de vin rouge
800ml de fond de gibier
125g de crème fraîche
2c.às. de fécule
4c. à s. d'eau froide
Sel
Poivre
Sucre
Epices pour gibier (mélange)
Accessoires
Plat à rôtir Gourmet
Plaque de cuisson multi-usages
Thermosonde
Préparation
Enlever la peau de la viande. Faire ma-
cérer la selle dans le petit-lait pendant
24 heures. La retourner plusieurs fois.
Rincer la viande à l'eau froide et l'es-
suyer. Assaisonner avec le mélange
d'épices pour gibier, le sel et le poivre.
Démarrer le programme automatique
ou préchauffer le four.
Faire chauffer le beurre clarifié dans le
plat à rôtir Gourmet et saisir la viande à
feu vif sur toutes ses faces. Si néces-
saire, couper la viande en plusieurs
morceaux.
Sortir la selle de chevreuil, la poser sur
la plaque de cuisson multi-usages et
enfoncer la thermosonde. Enfourner le
plat de cuisson multi-usages. Cuire la
selle de chevreuil.
Pour la sauce, délayer le jus de cuisson
avec le vin rouge et le fond de gibier
dans le plat à rôtir Gourmet. Ajouter la
crème fraîche. Allonger la fécule avec
de l'eau et s'en servir pour lier la sauce.
Porter à ébullition. Assaisonner avec le
sel, le poivre, le sucre et le mélange
d'épices pour gibier.
164


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