{"id":569,"date":"2012-12-25T01:13:38","date_gmt":"2012-12-25T01:13:38","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2012\/12\/25\/ragout-de-sanglier-sauce-cameline\/"},"modified":"2024-02-23T20:07:12","modified_gmt":"2024-02-23T20:07:12","slug":"ragout-de-sanglier-sauce-cameline","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2012\/12\/25\/ragout-de-sanglier-sauce-cameline\/","title":{"rendered":"Ragout de sanglier sauce cameline"},"content":{"rendered":"<p><strong>Ingr\u00e9dient<\/strong><\/p>\n<ul>\n<li> 600g de sanglier  (poitrine ou  collier) <\/li>\n<li> 50cl vin rouge (c\u00f4te du Rh\u00f4ne)<\/li>\n<li> 33cl bouillon (volaille)<\/li>\n<li> 2 tranches de pain de seigle<\/li>\n<li> 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de graines de paradis<\/li>\n<li> 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de noix de muscade moulue<\/li>\n<li> 1 cuill\u00e8re \u00e0 caf\u00e9 de gingembre r\u00e2p\u00e9 (frais)<\/li>\n<li> 2 cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/li>\n<li> sel, poivre<\/li>\n<li> 2 cl de vinaigre blanc<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ul>\n<li> d\u00e9couper le sanglier en morceaux pas trop gros,<\/li>\n<li> le faire cuire \u00e0 couvert avec le vin et le bouillon entre 1h et 1h30,<\/li>\n<li> faire griller les tranches de pain,<\/li>\n<li> r\u00e9server la viande,<\/li>\n<li> ajouter les \u00e9pices, le vinaigre, le sel, le poivre et le pain \u00e9miett\u00e9 au m\u00e9lange vin + bouillon,<\/li>\n<li> laisser r\u00e9duire quelques minutes,<\/li>\n<li> broyer le m\u00e9lange et napper la viande avec cette sauce.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dient 600g de sanglier (poitrine ou collier) 50cl vin rouge (c\u00f4te du Rh\u00f4ne) 33cl bouillon (volaille) 2 tranches de pain de seigle 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de graines de paradis 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57],"tags":[],"class_list":["post-569","post","type-post","status-publish","format-standard","hentry","category-viande-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=569"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/569\/revisions"}],"predecessor-version":[{"id":754,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/569\/revisions\/754"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}