{"id":739,"date":"2021-06-29T13:08:20","date_gmt":"2021-06-29T09:08:20","guid":{"rendered":"https:\/\/latonnellehotel.com\/?post_type=cp_recipe&p=739"},"modified":"2021-07-14T11:32:59","modified_gmt":"2021-07-14T07:32:59","slug":"deer-fillet-with-pepper-sauce","status":"publish","type":"cp_recipe","link":"https:\/\/latonnellehotel.com\/fr\/recipe\/deer-fillet-with-pepper-sauce\/","title":{"rendered":"Filet de biche sauce poivrade"},"content":{"rendered":"

Filet de biche sauce poivrade<\/h2>\n

Ingr\u00e9dients :<\/h3>\n
\n
\u00ab La plus simple et donc forc\u00e9ment la meilleure ! Un gibier tendre qui n\u2019a pas besoin de marinade ou si peu. Le filet de biche ressemble \u00e0 celui de l\u2019agneau (le \u201cfilet\u201d qui est enlev\u00e9 de sous les c\u00f4tes, parfois d\u00e9nomm\u00e9 \u201d canon\u201d).<\/div>\n
Attention : Un \u201cfilet\u201d de biche n\u2019est pas un \u201cr\u00f4ti de biche\u201d les morceaux ne proviennent pas du m\u00eame emplacement. Le filet est plus long et plus fin, (comme un filet d\u2019agneau).<\/div>\n
C\u2019est une partie tr\u00e8s recherch\u00e9e et rare\u2026 \u00bb<\/div>\n
Ingr\u00e9dients:<\/div>\n
Entre 500 et 700 g de filet de biche<\/span><\/div>\n
2<\/span> <\/span> carottes<\/span><\/div>\n
1<\/span> <\/span> gros oignon<\/span><\/div>\n
Quelques gousses d\u2019ail<\/span><\/div>\n
un bouquet garni (thym-laurier-romarin..) <\/span><\/div>\n
Baies de geni\u00e8vre<\/span><\/div>\n
Grains de poivre<\/span><\/div>\n
½<\/span> l<\/span> de vin rouge<\/span><\/div>\n
½<\/span> l<\/span> de vin blanc<\/span><\/div>\n
2<\/span> <\/span> dl de vinaigre de vin de tr\u00e8s bonne qualit\u00e9<\/span><\/div>\n
Un quart de litre de fond de gibier li\u00e9 ou de fond de veau li\u00e9<\/span><\/div>\n
2<\/span> <\/span> dl de cr\u00e8me fra\u00eeche liquide<\/span><\/div>\n
Une cuiller \u00e0 caf\u00e9 de mignonette.<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Progression:<\/div>\n
\n
\n

Pour cette recette nous aurons besoin de la marinade plus pour la r\u00e9alisation de la sauce que l\u2019action de la marinade sur la viande.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Compter deux carottes taill\u00e9es en mirepoix et un gros oignon taill\u00e9 en cubes moyens, ajouter un beau bouquet garni, des grains de poivres, baies de geni\u00e8vre, gousse d\u2019ail et clous de girofle. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Compter un demi-litre de vin rouge et un demi-litre de vin blanc et 2 dl de vinaigre de vin de bonne qualit\u00e9.<\/p>\n<\/div>\n<\/div>\n

Pr\u00e9paration:<\/div>\n
(Pour la marinade cuite)<\/div>\n
\n
\n

Tailler une mirepoix (des cubes moyens) de carottes, oignons et \u00e9chalotes, ail \u00e9cras\u00e9 et sauter vivement \u00e0 l\u2019huile chaude, sans coloration ou si peu.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ensuite d\u00e9glacer avec le m\u00e9lange vin rouge, vin blanc et vinaigre, ajouter quelques baies de geni\u00e8vre, grains de poivre, thym et laurier, coriandre, un clou de girofle, une petite racine de gingembre et une lichette de vinaigre de vin dans la marinade et laissez la refroidir.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Verser sur la viande la marinade froide ! Laisser agir au moins deux bonnes heures.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cela suffira \u00e0 corser davantage la marinade et en m\u00eame temps de pr\u00e9parer une base honorable de sauce Diane !<\/p>\n<\/div>\n<\/div>\n

\n
\n

A l\u2019issue des 2 heures, sortir les filets de la marinade.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ne PAS jeter la marinade\u2026!<\/p>\n<\/div>\n<\/div>\n

(Pour la sauce poivrade)<\/div>\n
\n
\n

Filtrer la marinade.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Gardez en un d\u00e9cilitre et demi environ pour d\u00e9glacer la po\u00eale apr\u00e8s la cuisson des filets et faire r\u00e9duire le reste au moins \u00e0 moiti\u00e9, ajouter une mignonnette (grains de poivre noir concass\u00e9s).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mouiller avec un quart de litre de fond de gibier si vous avez ou \u00e0 d\u00e9faut du fond de veau li\u00e9.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Laisser r\u00e9duire vous obtiendrez une presque sauce poivrade dans laquelle vous ajouterez selon vos go\u00fbts un peu de gel\u00e9e de groseille ou des airelles poch\u00e9es (pour ma part je pr\u00e9f\u00e8re ajouter des airelles plut\u00f4t que de la confiture).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Quand la sauce est r\u00e9duite, cr\u00e9mer l\u00e9g\u00e8rement.<\/p>\n<\/div>\n<\/div>\n

(Pour la cuisson des filets)<\/div>\n
\n
\n

Pour les filets, \u00e9ponger puis les saler et les poivrer sur chaque face.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Saisir dans le beurre clarifi\u00e9. Cuisson ros\u00e9e. Saisir, passer sur chaque face et baisser le feu pour atteindre le degr\u00e9 de cuisson voulu. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour ma part je vous invite \u00e0 cuire le filet de biche comme le filet d\u2019agneau, juste ros\u00e9, mais pas trop.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Apr\u00e8s le saisissement sortir les filets de la po\u00eale et les laisser reposer. La viande en sera plus juteuse !<\/p>\n<\/div>\n<\/div>\n

\n
\n

D\u00e9glacer la po\u00eale d\u00e9graiss\u00e9e avec le reste de marinade, r\u00e9duire \u00e0 nouveau et verser ce nectar dans la sauce.<\/p>\n<\/div>\n<\/div>\n

\n
\n

L\u00e0, vous \u00eates en droit l\u00e9gitime de commencer \u00e0 cr\u00e2ner chichement parce que vous aurez embaum\u00e9 toute la nature qui vous entoure.<\/p>\n<\/div>\n<\/div>\n

\n
\n

La sauce doit \u00eatre doucereuse et avoir en arri\u00e8re-go\u00fbt une l\u00e9g\u00e8re \u00e2cret\u00e9 due au poivre mais les saveurs de la marinade doivent se sentir dans la sauce.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bon app\u00e9tit de<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":916,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-739","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-meat"],"yoast_head":"\nDeer fillet with pepper sauce - La Tonnelle Hotel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latonnellehotel.com\/fr\/recipe\/deer-fillet-with-pepper-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Deer fillet with pepper sauce - La Tonnelle Hotel\" \/>\n<meta property=\"og:description\" content=\"Deer fillet with pepper sauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/latonnellehotel.com\/fr\/recipe\/deer-fillet-with-pepper-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"La Tonnelle Hotel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-14T07:32:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/latonnellehotel.com\/wp-content\/uploads\/2021\/06\/Deer-fillet-with-pepper-sauce.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"228\" \/>\n\t<meta property=\"og:image:height\" content=\"221\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/deer-fillet-with-pepper-sauce\/\",\"url\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/deer-fillet-with-pepper-sauce\/\",\"name\":\"Deer fillet with pepper sauce - 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