Accueil / Recette belge / Plat Belge / Carré de sanglier des ardennes
carre de sanglier des ardennes recette

Carré de sanglier des ardennes

Une superbe recette de gibier des Ardennes belges !


Pour quatre personnes

  • 1 carré de sanglier avec les os, de 1 kg environ
  • 3 échalotes
  • 1 gousses d’ail
  • 1 bouquet de persil thym et laurier
  • 50g de saindoux
  • 20 cl de vin blanc sec
  • 2 cuillerées a soupe de gelée de pomme
  • sel et poivre noir au moulin
  • persil

Préparation du carré de sanglier

Pelez et hachez les échalotes et les gousses d’ail, ainsi que les queues de persil. Ciselez les feuilles de persil. Mélangez également une cuillerée à soupe de thym avec 2 feuilles delaurier  émiettées et du poivre. Réunissez la moitié de ces aromates dans une grande terrine et mélangez. Posez le carré de sanglier dessus et appuyez en frottant pour bien l’enrober, ajoutez ensuite le reste des aromates et finissez de bien l’aromatiser. Couvrez alors la terrine et laissez reposer la viande     pendant 24 heures au frais.

Faites fondre le saindoux dans une grande cocotte en fonte, puis posez-y le carré de sanglier. Retournez-le plusieurs fois pour bien le saisir sur toutes les faces, salez, puis ajoutez lesaromates qui ont macéré avec le gibier. Couvrez et laissez cuire pendant 30 minutes sur feu moyen.

Retournez alors la pièce de viande et arrosez-la de vin blanc. Baissez le feu et poursuivez la cuisson plus doucement pendant 30 petites minutes. Ajoutez alors 1 bon verre d’eau bouillante et finissez la cuisson pendant 1 petite heure.

Egouttez la pièce de viande et découpez-la en tranches épaisses. Disposez-les sur un plat de service très chaud. Passez la cuisson dans une petite casserole, ajoutez la gelée de pomme et faites chauffer en remuant pour bien lier. Servez en saucière.

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