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gigue de chevreuil

Gigue de chevreuil

La recette de la gigue de chevreuil

La recette de la gigue de chevreuil, une recette de chevreuil à essayer sans crainte et qui nous est proposée par Mme Libert que nous remercions

Ingrédients 4 personnes:

1 kg de gigue
1 barde de lard
1 cuil. à soupe de gelée de groseilles
75 gr de beurre
4 branches de thym, 2 feuilles de laurier
1 berlingot de crême fraîche
3 cuil. à soupe d ‘eau
+ ou – 1 cuil. à soupe de maizena brune express
1 verre de vin blanc sec

Préparation de la gigue de chevreuil :

Disposer la gigue dans un plat prévu pour le four bien beurré.

Saler, poivrer et ajouter thym et laurier sur la gigue.

Mouiller de vin blanc et enfourner pendant environ 45 minutes ( N.b. le chevreuil se mange de préférence rosé)

Passer la sauce au chinois. Déglacer votre plat avec un peu d’eau.

Délayer la gelée dans un peu de vin blanc et ajouter au jus de cuisson, la crême laisser réduire éventuellement lier avec la maizena découper votre gigue et dresser sur un plat de service penser à chauffer celui-ci quelques instant dans votre four napper légerement entourer votre viande de Rostis (vendu dans le commerce) server le reste de votre sauce en sauciére
Accompagnement : chicons braisés (endives)

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