{"id":1645,"date":"2022-03-11T12:54:27","date_gmt":"2022-03-11T11:54:27","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=1645"},"modified":"2022-03-11T13:01:21","modified_gmt":"2022-03-11T12:01:21","slug":"terrine-de-sanglier","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/terrine-de-sanglier\/","title":{"rendered":"Terrine de sanglier"},"content":{"rendered":"\n<p>Pour la marinade :<\/p>\n\n\n\n<p>Vin rouge flamb\u00e9 pour enlever l&rsquo;alcool<\/p>\n\n\n\n<p>aromates : oignon, \u00e9chalote, carotte, girofle, geni\u00e8vre, thym, laurier, graines de coriandre, graines de poivre, laurier, etc. selon envie.<\/p>\n\n\n\n<p>Pour <strong>1 kg<\/strong> de pat\u00e9 :<\/p>\n\n\n\n<p>500g de chair de sanglier et 500 g de poitrine de porc. <\/p>\n\n\n\n<p>15 g de sel<\/p>\n\n\n\n<p>3 g de poivre, \u00e9ventuellement un peu de 4 \u00e9pices<\/p>\n\n\n\n<p>50 g de pistaches ou de noisettes (au pif)<\/p>\n\n\n\n<p>50cc d&rsquo;alcool : cognac, mad\u00e8re, cassis selon envie<\/p>\n\n\n\n<p>1 oeuf<\/p>\n\n\n\n<p>Progression :<\/p>\n\n\n\n<p>Couper le sanglier en cube et laisser mariner au moins une nuit. <\/p>\n\n\n\n<p>Egoutter et passer la viande, \u00e9chalotes et oignons de la marinade au hachoir, disque taille moyenne. On peut couper une partie de la viande de sanglier en cube d&rsquo;environ 1 cm, ce qui donne une texture plus grossi\u00e8re.<\/p>\n\n\n\n<p>Comme j&rsquo;utilise la chair \u00e0 saucisse (attention d\u00e9j\u00e0 sal\u00e9), je ne pas de poitrine de cochon \u00e0 hacher.<\/p>\n\n\n\n<p>Bien malaxer avec l&rsquo;oeuf et les aromates. Je fais cela dans le kitchenaid avec la feuille.<\/p>\n\n\n\n<p>Garnir la terrine et poser dans un four froid, puis cuire \u00e0 160\u00b0 C chaleur ventil\u00e9 environ 1h30 (temp\u00e9rature coeur 70\u00b0C). J&rsquo;ai trouv\u00e9 cette technique de cuisson dans le livre de Gilles et Nicolas V\u00e9rot, Terrines, rillettes, saucisses &amp; p\u00e2t\u00e9s cro\u00fbte, et \u00e7a marche plut\u00f4t bien.<\/p>\n\n\n\n<p>Laisser refroidir \u00e0 temp\u00e9rature ambiante une heure, puis au frigo pour au moins une nuit.<\/p>\n\n\n\n<p>On peut bien s\u00fbr affiner avec une gel\u00e9e etc &#8230;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"462\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/03\/IMG_6871.jpg\" alt=\"\" class=\"wp-image-1643\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/03\/IMG_6871.jpg 640w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2022\/03\/IMG_6871-300x217.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour la marinade : Vin rouge flamb\u00e9 pour enlever l&rsquo;alcool aromates : oignon, \u00e9chalote, carotte, girofle, geni\u00e8vre, thym, laurier, graines de coriandre, graines de poivre, laurier, etc. selon envie. Pour 1 kg de pat\u00e9 : 500g de chair de sanglier et 500 g de poitrine de porc. 15 g de sel 3 g de poivre, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,194],"tags":[204,203],"class_list":["post-1645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-viande","tag-pate-2","tag-sanglier"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=1645"}],"version-history":[{"count":2,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1645\/revisions"}],"predecessor-version":[{"id":1648,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1645\/revisions\/1648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media\/1644"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=1645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=1645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=1645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}