{"id":816,"date":"2010-09-02T09:46:33","date_gmt":"2010-09-02T07:46:33","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=816"},"modified":"2020-02-02T10:04:45","modified_gmt":"2020-02-02T09:04:45","slug":"souris-dagneau-au-gigondas-et-romarin","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/souris-dagneau-au-gigondas-et-romarin\/","title":{"rendered":"Souris d&rsquo;agneau au gigondas et romarin"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 souris d\u2019agneau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019arachide ou tournesol<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 carottes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g de c\u00e9leri<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 petit oignon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 gousses d\u2019ail \u00e9pluch\u00e9es, coup\u00e9es en deux<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">7 branches de romarin<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 soupe de vinaigre de vin rouge<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 soupe de cognac<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25cl + 10cl de Gigondas (ou autre c\u00f4te du Rh\u00f4ne)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cube de bouillon de poule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 soupe de fond de veau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1kg de pommes de terre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">ciboulette<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 soupe de miel<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 soupe d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 pinc\u00e9e de 4 \u00e9pices<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 pinc\u00e9e de cannelle<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Eplucher les l\u00e9gumes et les couper en mirepoix (tr\u00e8s petits cubes)<\/p>\n<p class=\"paragraph_style_5\">Dans l\u2019huile, faire r\u00f4tir les souris sur toutes les faces.<\/p>\n<p class=\"paragraph_style_5\">Retirer de la cocotte et r\u00e9server.<\/p>\n<p class=\"paragraph_style_5\">A la place, faire revenir les l\u00e9gumes coup\u00e9s en petits morceaux et l\u2019ail, jusqu\u2019\u00e0 l\u00e9g\u00e8re coloration, ajouter le sel (mod\u00e9r\u00e9ment car cette sauce doit r\u00e9duire), le poivre + le vinaigre + le cognac + 1 branche de romarin + 25cl de Gigondas + le bouillon cube + 10 cl d\u2019eau.<\/p>\n<p class=\"paragraph_style_5\">Ajouter les souris et faire cuire dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0 pendant 15mn, puis \u00e0 150\u00b0 pendant 1h30, cocotte couverte.<\/p>\n<p class=\"paragraph_style_5\">Cette premi\u00e8re pr\u00e9paration peut se faire la veille.<\/p>\n<p class=\"paragraph_style_5\">Pendant ce temps, verser 10 cl de vin dans une casserole, porter \u00e0 \u00e9bullition et faire r\u00e9duire \u00e0 glace<\/p>\n<p class=\"paragraph_style_5\">(jusqu\u2019\u00e0 ce qu\u2019il ne reste que 2 cuill\u00e8res \u00e0 soupe)<\/p>\n<p class=\"paragraph_style_5\">Accompagnement : faire cuire dans de l\u2019eau sal\u00e9e les pommes de terre \u00e9pluch\u00e9es pendant 20mn<\/p>\n<p class=\"paragraph_style_5\">Les \u00e9goutter, les \u00e9craser \u00e0 la fourchette, ajouter le beurre et la ciboulette (fra\u00eeche ou surgel\u00e9e).<\/p>\n<p class=\"paragraph_style_5\">Si les pommes de terre sont trop s\u00e8ches, vous pouvez ajouter un peu de lait. R\u00e9server au bain-marie.<\/p>\n<p class=\"paragraph_style_5\">Dans une casserole faire fondre le miel + l\u2019eau + les \u00e9pices. Porter \u00e0 \u00e9bullition. Sortir la viande de la cocotte et poser les souris sur un plat allant au four.<\/p>\n<p class=\"paragraph_style_5\">Terminer la sauce, passer le fond au dessus d\u2019une casserole, jeter les l\u00e9gumes, ajouter dans la sauce le fond de veau.<\/p>\n<p class=\"paragraph_style_5\">Porter \u00e0 \u00e9bullition (1 mn) et ajouter la r\u00e9duction de vin.<\/p>\n<p class=\"paragraph_style_5\">R\u00e9server, r\u00e9chauffer juste avant de servir.<\/p>\n<p class=\"paragraph_style_5\">Badigeonner l\u00e9g\u00e8rement les souris avec le m\u00e9lange miel + \u00e9pices. Allumer votre four sur position grill.<\/p>\n<p class=\"paragraph_style_5\">Enfourner les souris et faire caram\u00e9liser, les retourner et recommencer l\u2019op\u00e9ration. Ne pas s\u2019\u00e9loigner du four pour bien surveiller.<\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_1\">Pr\u00e9sentation :<\/span><\/p>\n<p class=\"paragraph_style_5\">Sur une assiette chaude, sur la gauche mouler les pommes de terre \u00e9cras\u00e9es \u00e0 l\u2019aide d\u2019un cercle, poser au milieu de l\u2019assiette la souris en biais en laissant reposer l\u2019os sur les pommes de terre.<\/p>\n<p class=\"paragraph_style_5\">Piquer entre l\u2019os et la chair une branche de romarin, napper l\u2019assiette avec de la sauce bien chaude.<\/p>\n<p class=\"paragraph_style_5\">Si votre boucher n\u2019a pas suffisamment de souris d\u2019agneau, on en trouve chez Picard<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 6 souris d\u2019agneau 3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019arachide ou tournesol sel, poivre 2 carottes 50g de c\u00e9leri 1 petit oignon 6 gousses d\u2019ail \u00e9pluch\u00e9es,&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/souris-dagneau-au-gigondas-et-romarin\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1830,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/816","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=816"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/816\/revisions"}],"predecessor-version":[{"id":1551,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/816\/revisions\/1551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/1830"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}