Rago\u00fbt de chevreuil<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/www.fundo.be\/wp-content\/uploads\/2023\/11\/Hertenragout-1024x683.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tTemps de cuisson : 120 mins.\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Ingr\u00e9dients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n- 800 grammes de chevreuil coup\u00e9 en cubes<\/span><\/li>\n
- 80 grammes de lard en d\u00e9s<\/span><\/li>\n
- 1 saucisse en tranches<\/span><\/li>\n
- 250 grammes de champignons coup\u00e9s en deux<\/span><\/li>\n
- 1 oignon finement hach\u00e9<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de pur\u00e9e de tomates<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de farine<\/span><\/li>\n
- 500 ml de vin rouge<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de vinaigre de vin rouge<\/span><\/li>\n
- 200 ml de bouillon de b\u0153uf FUNDO\u00a0<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de miel<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/span><\/li>\n
- 2 clous de girofle<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de thym<\/span><\/li>\n
- 1 feuille de laurier<\/span><\/li>\n
- Poivre et sel<\/span><\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
Un d\u00e9licieux rago\u00fbt de chevreuil, avec du vin rouge, des champignons et du lard. Servir avec des croquettes.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\tPr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n- Assaisonner la viande de chevreuil avec du sel et du poivre.\u00a0 Faire chauffer l’huile d’olive dans une po\u00eale haute, ajouter les cubes de chevreuil et les faire revenir jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Ajouter ensuite l’oignon, les carottes et les cubes de bacon et laisser mijoter pendant 10 minutes.<\/span><\/li>\n
- Ajouter les champignons, le thym, le laurier et les clous de girofle. Saupoudrer le rago\u00fbt de farine et faire revenir bri\u00e8vement.<\/li>\n
- D\u00e9glacer avec le vin rouge, le bouillon de b\u0153uf FUNDO, le vinaigre de vin et la pur\u00e9e de tomates. Bien m\u00e9langer et assaisonner de sel et de poivre. Laisser mijoter le rago\u00fbt pendant 1,5 heure \u00e0 feu doux. Remuer de temps en temps. \u00c0 la fin, ajouter le miel.<\/li>\n<\/ol>\n
D\u00e9gustez !<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tFond brun de b\u0153uf<\/a>, Fundo<\/a>, Fundo bouillons<\/a>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"
Un d\u00e9licieux rago\u00fbt de chevreuil, avec du vin rouge, des champignons et du lard. Servir avec des croquettes.<\/p>\n","protected":false},"author":4,"featured_media":8700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[135,136,138,137],"tags":[243,230,232],"class_list":["post-8696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bouillons-fr","category-fonds-fr","category-plats-principaux","category-recettes","tag-fond-brun-de-boeuf","tag-fundo-fr","tag-fundo-bouillons-fr"],"acf":[],"yoast_head":"\n
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\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tTemps de cuisson : 120 mins.\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tIngr\u00e9dients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- \n
- 800 grammes de chevreuil coup\u00e9 en cubes<\/span><\/li>\n
- 80 grammes de lard en d\u00e9s<\/span><\/li>\n
- 1 saucisse en tranches<\/span><\/li>\n
- 250 grammes de champignons coup\u00e9s en deux<\/span><\/li>\n
- 1 oignon finement hach\u00e9<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de pur\u00e9e de tomates<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de farine<\/span><\/li>\n
- 500 ml de vin rouge<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de vinaigre de vin rouge<\/span><\/li>\n
- 200 ml de bouillon de b\u0153uf FUNDO\u00a0<\/span><\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de miel<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/span><\/li>\n
- 2 clous de girofle<\/span><\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de thym<\/span><\/li>\n
- 1 feuille de laurier<\/span><\/li>\n
- Poivre et sel<\/span><\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tUn d\u00e9licieux rago\u00fbt de chevreuil, avec du vin rouge, des champignons et du lard. Servir avec des croquettes.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\tPr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t- \n
- Assaisonner la viande de chevreuil avec du sel et du poivre.\u00a0 Faire chauffer l’huile d’olive dans une po\u00eale haute, ajouter les cubes de chevreuil et les faire revenir jusqu’\u00e0 ce qu’ils soient dor\u00e9s. Ajouter ensuite l’oignon, les carottes et les cubes de bacon et laisser mijoter pendant 10 minutes.<\/span><\/li>\n
- Ajouter les champignons, le thym, le laurier et les clous de girofle. Saupoudrer le rago\u00fbt de farine et faire revenir bri\u00e8vement.<\/li>\n
- D\u00e9glacer avec le vin rouge, le bouillon de b\u0153uf FUNDO, le vinaigre de vin et la pur\u00e9e de tomates. Bien m\u00e9langer et assaisonner de sel et de poivre. Laisser mijoter le rago\u00fbt pendant 1,5 heure \u00e0 feu doux. Remuer de temps en temps. \u00c0 la fin, ajouter le miel.<\/li>\n<\/ol>\n
D\u00e9gustez !<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tFond brun de b\u0153uf<\/a>, Fundo<\/a>, Fundo bouillons<\/a>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"
Un d\u00e9licieux rago\u00fbt de chevreuil, avec du vin rouge, des champignons et du lard. Servir avec des croquettes.<\/p>\n","protected":false},"author":4,"featured_media":8700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[135,136,138,137],"tags":[243,230,232],"class_list":["post-8696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bouillons-fr","category-fonds-fr","category-plats-principaux","category-recettes","tag-fond-brun-de-boeuf","tag-fundo-fr","tag-fundo-bouillons-fr"],"acf":[],"yoast_head":"\n
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- 80 grammes de lard en d\u00e9s<\/span><\/li>\n
- \n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\tPour 4 personnes\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t