{"id":1638,"date":"2021-11-30T13:25:43","date_gmt":"2021-11-30T13:25:43","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=1638"},"modified":"2025-10-27T20:35:37","modified_gmt":"2025-10-28T00:35:37","slug":"souris-dagneau-du-quebec-au-the-du-labrador","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/souris-dagneau-du-quebec-au-the-du-labrador\/","title":{"rendered":"&#8211; Souris d\u2019agneau du Qu\u00e9bec au th\u00e9 du Labrador"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<\/p>\n<p style=\"font-weight: 400;\"><strong>Ingr\u00e9dients:<\/strong><\/p>\n<p style=\"font-weight: 400;\">-4 un. Souris d\u2019agneau du Qu\u00e9bec<br \/>\n-1 c. \u00e0 th\u00e9 de<a href=\"https:\/\/gaspesiesauvage-shop.com\/index.php\/produit\/the-du-labrador\/\" target=\"_blank\" rel=\"noopener\"> th\u00e9 du Labrador<\/a><br \/>\n-1 c. \u00e0 soupe de gros sel de mer<br \/>\n-Poivre du moulin moulu grossi\u00e8rement Q.S.<br \/>\n-2 un. de feuilles de lime Kafir (si non disponible, utiliser le zeste de \u00bd lime)<br \/>\n-1 c. \u00e0 th\u00e9 d\u2019oignons d\u00e9shydrat\u00e9s en morceaux<\/p>\n<p style=\"font-weight: 400;\"><strong>Sauce:<\/strong><\/p>\n<p style=\"font-weight: 400;\">-20 un. de feuilles de th\u00e9 du Labrador<br \/>\n-1lt d\u2019eau<br \/>\n-400ml Fond d\u2019agneau La Maison du Gibier (si non disponible, prendre un fond de veau)<br \/>\n-2 gousses d\u2019ail<br \/>\n-1 oignon blanc<\/p>\n<p style=\"font-weight: 400;\"><strong>M\u00e9thode:<\/strong><\/p>\n<p style=\"font-weight: 400;\">-Dans un bol, m\u00e9langer le gros sel, le th\u00e9 du labrador en poudre, le poivre, l\u2019oignon d\u00e9shydrat\u00e9 et la feuille de lime.<br \/>\n-Rouler les souris d\u2019agneau dans ce m\u00e9lange et laisser mac\u00e9rer au frais pendant 4 heures.<br \/>\n-Pendant ce temps, porter l\u2019eau \u00e0 \u00e9bullition, y plonger les feuilles de th\u00e9 du Labrador, sortir du feu et laisser infuser pendant 30 minutes.<br \/>\n-\u00c9mincer l\u2019oignon et couper les gousses d\u2019ail en quartiers. Mettre au fond d\u2019une cocotte et y mettre les souris par-dessus. Mettre au four \u00e0 260 F (130\u00baC) pendant 3 heures.<br \/>\n-Ajouter le th\u00e9 infus\u00e9 et le fond d\u2019agneau, couvrir et cuire pendant 1 heure suppl\u00e9mentaire.<br \/>\n-Sortir du four, rectifier l\u2019assaisonnement.<br \/>\n-Servir par personne une souris d\u2019agneau napp\u00e9e de son jus avec une salade jardini\u00e8re, des asperges fra\u00eeches au beurre et quelques petits champignons r\u00e9hydrat\u00e9s.<\/p>\n<p style=\"font-weight: 400;\">\u00c9ric Marquis<br \/>\nChef pour La Maison du Gibier<br \/>\nQu\u00e9bec<\/p>\n<table width=\"50%\">\n<tbody>\n<tr>\n<td width=\"34\"><img decoding=\"async\" class=\"alignnone\" src=\"https:\/\/gaspesiesauvage.com\/gaspe\/wp-content\/uploads\/2021\/11\/foret.jpg\" alt=\"\" \/><\/td>\n<td width=\"713\"><strong>Avant d&rsquo;imprimer, pensez \u00e0 l&rsquo;environnement!<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>[\/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] Ingr\u00e9dients: -4 un. Souris d\u2019agneau du Qu\u00e9bec -1 c. \u00e0 th\u00e9 de th\u00e9 du Labrador -1 c. \u00e0 soupe de gros sel de mer -Poivre du moulin moulu grossi\u00e8rement Q.S. -2 un. de feuilles de lime Kafir (si non disponible, utiliser le zeste de \u00bd lime) -1 c. \u00e0 th\u00e9 d\u2019oignons d\u00e9shydrat\u00e9s en morceaux [&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,"footnotes":""},"categories":[74],"tags":[],"class_list":["post-1638","post","type-post","status-publish","format-standard","hentry","category-plantes-sauvages"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/posts\/1638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/users\/990003"}],"replies":[{"embeddable":true,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/comments?post=1638"}],"version-history":[{"count":5,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/posts\/1638\/revisions"}],"predecessor-version":[{"id":3714,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/posts\/1638\/revisions\/3714"}],"wp:attachment":[{"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/media?parent=1638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/categories?post=1638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gaspesiesauvage.com\/gaspe\/wp-json\/wp\/v2\/tags?post=1638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}