{"id":621,"date":"2012-05-07T14:26:01","date_gmt":"2012-05-07T12:26:01","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=621"},"modified":"2025-05-23T09:20:58","modified_gmt":"2025-05-23T07:20:58","slug":"terrine-de-lapin","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-lapin\/","title":{"rendered":"Terrine de lapin"},"content":{"rendered":"<p>Pour 10 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">600g de chair de lapin<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">600g de poitrine fraiche de porc<\/p>\n<\/li>\n<li>20 tranches fines de lard fum\u00e9 (Herta)<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">6 cuill\u00e8re \u00e0 potage d\u2019huile<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">4 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">4 \u00e9chalotes + persil + 2 feuilles de laurier<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">20g de sel (15g de sel=1 cuill\u00e8re \u00e0 potage rase,<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">5g=1 cuill\u00e8re \u00e0 caf\u00e9 rase)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 tranches de pain de mie<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">10 cl de lait<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 sachet de gel\u00e9e Maggi<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">100g de noisettes l\u00e9g\u00e9rement grill\u00e9es ou 12 pruneaux<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_6\">2 jours avant le repas :<\/p>\n<p class=\"paragraph_style_6\">D\u00e9sosser le lapin, couper la chair en petits morceaux.<\/p>\n<p class=\"paragraph_style_6\">Idem pour la poitrine de porc.<\/p>\n<p class=\"paragraph_style_6\">Rassembler les viandes dans un saladier avec l\u2019ail, les \u00e9chalotes, le sel, le poivre,<\/p>\n<p class=\"paragraph_style_6\">le persil, le laurier et l\u2019huile.<\/p>\n<p class=\"paragraph_style_6\">Bien m\u00e9langer et laisser mariner pendant 24h.<\/p>\n<p class=\"paragraph_style_6\">Le lendemain :<\/p>\n<p class=\"paragraph_style_6\">hacher les viandes + 2 gousses d\u2019ail + 2 \u00e9chalotes + le persil.<\/p>\n<p class=\"paragraph_style_6\">Faire tremper le pain de mie dans le lait, l\u2019ajouter \u00e0 la farce + les oeufs +<\/p>\n<p class=\"paragraph_style_6\">les noisettes ou les pruneaux.<\/p>\n<p class=\"paragraph_style_6\">Bien m\u00e9langer. chemiser un moule \u00e0 cake avec les tranches de lard en les chevauchant et les laisser d\u00e9passer du moule. Remplir avec les viandes hach\u00e9es et rabattre les tranches de lard sur le dessus. Couvrir avec de l&rsquo;alu et faire cuire au bain marie (tr\u00e8s chaud) dans un four pr\u00e9chauff\u00e9 \u00e0 210\u00b0 pendant 20 mn puis diminuer la chaleur \u00e0 180\u00b0 et laisser cuire pendant 40 mn, puis enlever l&rsquo;alu et continuer la cuisson pendant 30 mn.<\/p>\n<p class=\"paragraph_style_6\">A la sortie du four, verser dans la terrine une gel\u00e9e pr\u00e9par\u00e9e avec 2 sachet de gel\u00e9e + 1\/2 l d\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Mettre au froid pendant 24 heures avant de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 10 personnes Ingr\u00e9dients : 600g de chair de lapin 600g de poitrine fraiche de porc 20 tranches fines de lard fum\u00e9 (Herta) 6 cuill\u00e8re \u00e0 potage d\u2019huile 4 gousses&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/terrine-de-lapin\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-terrines-de-viande"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=621"}],"version-history":[{"count":4,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/621\/revisions"}],"predecessor-version":[{"id":2760,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/621\/revisions\/2760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/622"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}