{"id":1472,"date":"2021-11-30T11:31:11","date_gmt":"2021-11-30T11:31:11","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=1472"},"modified":"2025-10-27T20:37:25","modified_gmt":"2025-10-28T00:37:25","slug":"epaule-de-porc-braisee-de-la-foret-gaspesienne","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/epaule-de-porc-braisee-de-la-foret-gaspesienne\/","title":{"rendered":"&#8211; \u00c9paule de porc brais\u00e9e de la for\u00eat gasp\u00e9sienne"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row][vc_column][vc_column_text]<\/p>\n<div align=\"left\">\n<ul>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>1 r\u00f4ti d\u2019\u00e9paule de porc de 2 kg (4 lb) avec ou sans os<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>3 c. \u00e0 soupe rases d\u2019<a href=\"https:\/\/gaspesiesauvage-shop.com\/index.php\/produit\/viande-rouge\/\" target=\"_blank\" rel=\"noopener\">\u00e9pices sauvages \u00e0 viandes rouges<\/a> de Gasp\u00e9sie Sauvage<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>3 c. \u00e0 soupe d\u2019huile de p\u00e9pins de raisin<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>2 oignons moyens, \u00e9minc\u00e9s<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>750 ml (3 tasses) de bouillon de l\u00e9gumes<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>1 sachet (28 g) de <a href=\"https:\/\/gaspesiesauvage-shop.com\/index.php\/produit\/melange-gaspesien\/\" target=\"_blank\" rel=\"noopener\">champignons s\u00e9ch\u00e9s M\u00e9lange gasp\u00e9sien<\/a> de Gasp\u00e9sie Sauvage<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>Gros sel de mer, au go\u00fbt<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>125ml (\u00bd tasse) de cr\u00e8me \u00e0 cuisson 35%<\/strong><\/span><\/li>\n<li><span style=\"font-family: Arial, Helvetica, sans-serif;\"><strong>2 c. \u00e0 soupe de f\u00e9cule de ma\u00efs dilu\u00e9e dans 2 c. \u00e0 soupe d\u2019eau<\/strong><\/span><\/li>\n<\/ul>\n<\/div>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Pr\u00e9chauffer le four \u00e0 180 \u00b0C (350 \u00b0F).<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Retirer un peu de couenne et de gras de l\u2019\u00e9paule de porc.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Enrober d\u2019\u00e9pices sauvages. Masser l\u00e9g\u00e8rement la viande pour bien faire p\u00e9n\u00e9trer. Laisser reposer 15 minutes \u00e0 temp\u00e9rature ambiante.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Dans une cocotte, \u00e0 feu vif, chauffer l\u2019huile (ou le gras retir\u00e9). Dorer l\u2019\u00e9paule sur toutes ses faces puis r\u00e9server sur une grande assiette. Ajouter les oignons et faire revenir<br \/>\nquelques minutes. Remettre la viande, ajouter les champignons et verser le bouillon (les champignons doivent \u00eatre immerg\u00e9s).<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Cuire au four 2 heures, sans couvrir la cocotte, en retournant la viande toutes les 30 minutes. \u00c0 la derni\u00e8re demi-heure de cuisson, parsemer le r\u00f4ti de gros sel de mer.<\/span><\/p>\n<p align=\"left\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Sortir la cocotte du four, d\u00e9poser le r\u00f4ti sur un plat de service, le trancher puis ajouter les oignons et les champignons tout autour. D\u00e9graisser l\u00e9g\u00e8rement le jus de cuisson<br \/>\npuis ajouter la cr\u00e8me et la f\u00e9cule.\u00a0<\/span><span style=\"font-family: Arial, Helvetica, sans-serif;\">Laisser \u00e9paissir \u00e0 feu moyen.\u00a0<\/span><span style=\"font-family: Arial, Helvetica, sans-serif;\">Transf\u00e9rer dans une sauci\u00e8re. Servir l\u2019\u00e9paule de porc brais\u00e9e avec des pommes de terre en robe des champs et des haricots verts cuits \u00e0 la vapeur<span style=\"font-size: medium;\">.<\/span><\/span><\/p>\n<p align=\"left\">Bon app\u00e9tit !<\/p>\n<p><dir><\/dir>\u00a0[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_single_image image=\u00a0\u00bb1152&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;]<a href=\"https:\/\/gaspesiesauvage.com\/gaspe\/recettes\/\" class=\"sc_button sc_button_square sc_button_style_filled sc_button_size_small\">Retour<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] 1 r\u00f4ti d\u2019\u00e9paule de porc de 2 kg (4 lb) avec ou sans os 3 c. \u00e0 soupe rases d\u2019\u00e9pices sauvages \u00e0 viandes rouges de Gasp\u00e9sie Sauvage 3 c. \u00e0 soupe d\u2019huile de p\u00e9pins de raisin 2 oignons moyens, \u00e9minc\u00e9s 750 ml (3 tasses) de bouillon de l\u00e9gumes 1 sachet (28 g) de champignons [&hellip;]<\/p>\n","protected":false},"author":990003,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[68],"tags":[],"class_list":["post-1472","post","type-post","status-publish","format-standard","hentry","category-nouvelles-recettes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.5.1 - 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