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faisan roti au porto

Faisan rôti au Porto

Recette du faisan rôti au porto

Le faisan rôti dans du papier d’aluminium permet de garder sa chair particulièrement tendre et succulente. Cette recette est particulièrement adaptée aux faisandeaux mais vous pouvez réaliser cette recette avec des pintades ou des perdreaux.

Ingrédients pour 4 personnes

  • Huile végétale
  • 2 faisans prêts à cuire d’environ 675 g chacun
  • 30 g de beurre doux ramolli
  • 8 branches de thym frais
  • 2 feuilles de laurier
  • 6 tranches de lard pas trop maigre
  • 1 cs farine
  • 175 ml de bouillon de volaille
  • 1 cs gelée de groseilles
  • 45 à 60 ml de porto
  • poivre du moulin

Préparation du faisan rôti au porto

  • Préchauffer le four à 230°. Tapisser la plaque du four de papier aluminium épais, assez grande pour envelopper les deux faisans. Huiler légèrement la feuille d’aluminium à l’aide d’un pinceau.
  • Essuyer les faisans avec un papier absorbant humide et retirer tous les excès de graisse. Décoller délicatement la peau des blancs. Beurrer entre la peau et la chair avec un couteau à bout rond ou une petite spatule. Nouer fermement les cuisses avec de la ficelle de cuisine. Poser le thym et le laurier sur le dessus de chaque faisan.
  • Placer les tranches de lard au-dessus des blancs, poser les faisans sur la feuille d’aluminium et donner plusieurs tours de moulin de poivre. Ramener l’aluminium sur les faisans, plier au-dessus pour bien les envelopper et tordre les bouts pour fermer hermétiquement.
  • Enfourner les faisans 20 minutes jusqu’à coloration puis baisser la température du four à 190° et laisser cuire encore 40 minutes. Découvrir et faire rôtir les faisans 10 à 15 minutes de plus jusqu’à ce qu’ils brunissent. Piquer la cuisse des faisans, le jus qui s’échappe doit être clair. Poser les faisans sur une planche, les couvrir d’une nouvelle feuille d’aluminium et les laisser reposer 10 minutes.
  • Verser le jus de cuisson dans la plaque en retirant l’aluminium, dégraisser. Saupoudrer de farine et faire cuire sur feu moyen en remuant sans cesse jusqu’à ce que le mélange soit homogène. Ajouter le bouillon de volaille et la gelée de grosseilles en fouettant et porter à ébullition. Laisser réduire sur feu doux jusqu’à ce que la sauce s’épaississe légèrement. Verser enfin le porto et rectifier l’assaisonnement. Filtrer la sauce et servir sans attendre avec les faisans.
  • Bon appétit.

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