{"id":54282,"date":"2026-01-06T17:21:11","date_gmt":"2026-01-06T17:21:11","guid":{"rendered":"https:\/\/hunting.be\/pigeon-clamart\/"},"modified":"2026-01-06T17:21:28","modified_gmt":"2026-01-06T17:21:28","slug":"pigeon-clamart","status":"publish","type":"post","link":"https:\/\/hunting.be\/fr\/pigeon-clamart\/","title":{"rendered":"Pigeon Clamart"},"content":{"rendered":"[vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/1″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

Ce Clamart au pigeon avec des pois verts est un plat classique et raffin\u00e9 qui s\u2019accorde parfaitement avec un d\u00eener festif. Un pigeon r\u00f4ti tendre est accompagn\u00e9 de pois mous et beurr\u00e9s et d\u2019une sauce profonde \u00e0 base de cognac et de bouillon de poulet. En saisissant d\u2019abord le pigeon puis en le laissant cuire doucement au four, on obtient une saveur compl\u00e8te et une structure juteuse. Le flamb\u00e9 du bouillon apporte une profondeur aromatique suppl\u00e9mentaire, tandis que des herbes fra\u00eeches comme la menthe, l\u2019estragon et le persil donnent au plat une touche fra\u00eeche, proche du printemps. <\/p>\n

Plat de Peter Goossens sur Njam ![\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

Plan \u00e9tape par \u00e9tape \u2013 Pigeon Clamart avec des pois verts<\/b><\/h3>\n

 <\/p>\n

R\u00f4tir le pigeon<\/b><\/b><\/p>\n

    \n
  1. \n

    Si n\u00e9cessaire, br\u00fblez les poils restants du pigeon. Assaisonnez l\u00e9g\u00e8rement l\u2019int\u00e9rieur avec du sel et du poivre. <\/p>\n<\/li>\n

  2. \n

    Attachez le bas avec une aiguille \u00e0 brider et une ficelle \u00e0 bride. Tiens le bas droit vers le haut et ins\u00e8re l\u2019aiguille par le milieu d\u2019une fesse, \u00e0 travers le pigeon jusqu\u2019au milieu de l\u2019autre fesse. <\/p>\n<\/li>\n

  3. \n

    Ensuite, guidez l\u2019aiguille sous l\u2019endroit o\u00f9 se trouvaient les ailes, tirez la corde, attachez bien et coupez l\u2019exc\u00e8s de corde.<\/p>\n<\/li>\n

  4. \n

    Pr\u00e9chauffez le four \u00e0 140 \u00b0C. Chauffez de l\u2019huile de cacahu\u00e8te dans une po\u00eale anti-four et colorez le pigeon jusqu\u2019\u00e0 ce qu\u2019il soit dor\u00e9 de partout. Assaisonnez avec du sel et du poivre, retirez la po\u00eale du feu et ajoutez un peu de beurre. Mettez la po\u00eale au four et laissez le pigeon continuer \u00e0 cuire pendant environ 8 minutes. <\/p>\n<\/li>\n

  5. \n

    Enrobez le pigeon du liquide \u00e0 r\u00f4tir toutes les deux minutes. Sortez-le du four et laissez le pigeon reposer dans un endroit chaud pendant environ 5 minutes. Ensuite, d\u00e9tache le fond. <\/p>\n<\/li>\n<\/ol>\n

     <\/p>\n

    Pr\u00e9pare la sauce<\/b><\/b><\/p>\n

      \n
    1. \n

      Fais frire les cous et les ailes dans un peu d\u2019huile jusqu\u2019\u00e0 ce qu\u2019ils deviennent bien bruns. Ajoutez du beurre. Hachez grossi\u00e8rement les \u00e9chalotes et l\u2019ail, ajoutez et faites frire doucement jusqu\u2019\u00e0 ce qu\u2019ils soient translucides. <\/p>\n<\/li>\n

    2. \n

      D\u00e9glaser doucement avec du cognac et du flamb\u00e9. Ajoutez le bouillon de poulet et laissez mijoter la sauce environ 20 minutes. <\/p>\n<\/li>\n

    3. \n

      Filtrez la sauce, assemblez avec un peu de beurre et terminez avec quelques gouttes de jus de citron.<\/p>\n<\/li>\n<\/ol>\n

       <\/p>\n

      Pr\u00e9parez les pois et la laitue<\/b><\/b><\/p>\n

        \n
      1. \n

        Laissez le beurre dorer dans une po\u00eale et faites frire l\u2019oignon finement hach\u00e9. Ajoutez les pois crus, \u00e9ventuellement avec une pinc\u00e9e de sucre, et faites frire bri\u00e8vement. Ajoutez un trait de bouillon de poulet blanc et laissez mijoter jusqu\u2019\u00e0 ce que le liquide soit compl\u00e8tement \u00e9vapor\u00e9. Assaisonnez de sel et de poivre.<\/p>\n<\/li>\n

      2. \n

        Coupez la laitue en fine chiffonade. Hachez finement le persil et ajoutez-le, ainsi que de la menthe finement hach\u00e9e et de l\u2019estragon. M\u00e9langez doucement aux petits pois chauds. <\/p>\n<\/li>\n<\/ol>\n[\/vc_column_text][\/vc_column][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

        Ingr\u00e9dients<\/b><\/h3>\n

         <\/p>\n

        Pour le pigeon<\/b><\/b><\/p>\n

          \n
        • \n

          4 pigeons, cou et ailes \u00e9cart\u00e9s<\/p>\n<\/li>\n

        • \n

          2 cuill\u00e8res \u00e0 soupe d\u2019huile de cacahu\u00e8te<\/p>\n<\/li>\n

        • \n

          80 g de beurre<\/p>\n<\/li>\n<\/ul>\n

           <\/p>\n

          Pour la sauce<\/b><\/b><\/p>\n

            \n
          • \n

            Cous et ailes du pigeon<\/p>\n<\/li>\n

          • \n

            1 cuill\u00e8re \u00e0 soupe d\u2019huile<\/p>\n<\/li>\n

          • \n

            70 g de beurre<\/p>\n<\/li>\n

          • \n

            1 \u00e9chalote<\/p>\n<\/li>\n

          • \n

            1 gousse d\u2019ail<\/p>\n<\/li>\n

          • \n

            20 ml de cognac<\/p>\n<\/li>\n

          • \n

            250 ml de bouillon de poulet brun<\/p>\n<\/li>\n

          • \n

            30 g de beurre (pour l\u2019assemblage)<\/p>\n<\/li>\n<\/ul>\n

             <\/p>\n

            Pour les l\u00e9gumes<\/b><\/b><\/p>\n

              \n
            • \n

              20 g de beurre<\/p>\n<\/li>\n

            • \n

              1 oignon<\/p>\n<\/li>\n

            • \n

              450 g de pois<\/p>\n<\/li>\n

            • \n

              100 ml de bouillon blanc de poulet<\/p>\n<\/li>\n

            • \n

              1\/2 laitue \u00e0 t\u00eate<\/p>\n<\/li>\n

            • \n

              1 cuill\u00e8re \u00e0 soupe de persil finement hach\u00e9<\/p>\n<\/li>\n

            • \n

              4 feuilles de menthe, finement hach\u00e9es<\/p>\n<\/li>\n

            • \n

              1 branche d\u2019estragon, finement hach\u00e9e<\/p>\n<\/li>\n

            • \n

              Sel et poivre fra\u00eechement moulus<\/p>\n<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/1″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][nectar_video_lightbox link_style=\u00a0\u00bbplay_button_2″ nectar_play_button_color=\u00a0\u00bbDefault-Accent-Color\u00a0\u00bb image_url=\u00a0\u00bb54279″ hover_effect=\u00a0\u00bbdefaut\u00a0\u00bb box_shadow=\u00a0\u00bbnone\u00a0\u00bb border_radius=\u00a0\u00bbnone\u00a0\u00bb play_button_size=\u00a0\u00bbdefault\u00a0\u00bb video_url=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=seh8q4JLtcQ\u00a0\u00bb][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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