{"id":54886,"date":"2026-09-15T17:50:57","date_gmt":"2026-09-15T17:50:57","guid":{"rendered":"https:\/\/hunting.be\/perdrix-dans-une-sauce-cremeuse-aux-champignons\/"},"modified":"2026-09-15T17:51:13","modified_gmt":"2026-09-15T17:51:13","slug":"perdrix-dans-une-sauce-cremeuse-aux-champignons","status":"publish","type":"post","link":"https:\/\/hunting.be\/fr\/perdrix-dans-une-sauce-cremeuse-aux-champignons\/","title":{"rendered":"Perdrix dans une sauce cr\u00e9meuse aux champignons"},"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 row_position_desktop=\u00a0\u00bbdefault\u00a0\u00bb row_position_tablet=\u00a0\u00bbinherit\u00a0\u00bb row_position_phone=\u00a0\u00bbinherit\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 flex_gap_desktop=\u00a0\u00bb10px\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

Un plat de gibier raffin\u00e9 avec de tendres perdrix, des champignons frits et une sauce cr\u00e9meuse<\/span> avec \u00e9chalote, thym et une pinc\u00e9e de cognac ou d\u2019armagnac. D\u00e9licieux avec un risotto ou des p\u00e2tes cr\u00e9meux, mais aussi parfait comme entr\u00e9e avec un morceau de pain croustillant. <\/p>\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 row_position_desktop=\u00a0\u00bbdefault\u00a0\u00bb row_position_tablet=\u00a0\u00bbinherit\u00a0\u00bb row_position_phone=\u00a0\u00bbinherit\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 flex_gap_desktop=\u00a0\u00bb10px\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

Servit 4 \u00e0 6<\/b><\/p>\n

Ingr\u00e9dients<\/b><\/span><\/h3>\n
    \n
  • 500 g de poitrine de perdrix, possiblement compl\u00e9t\u00e9s par les pattes<\/li>\n
  • 350 ml de vin blanc<\/li>\n
  • 700 g de champignons m\u00e9lang\u00e9s, tels que les shiitake, les champignons ch\u00e2taigniers ou les hu\u00eetres<\/li>\n
  • 75 g d\u2019\u00e9chalote, finement hach\u00e9<\/li>\n
  • 1 oignon vert<\/li>\n
  • 50 g de beurre ou d\u2019huile d\u2019olive<\/li>\n
  • 2 cuill\u00e8res \u00e0 caf\u00e9 de thym frais<\/li>\n
  • 100 ml de cognac ou d\u2019armagnac<\/li>\n
  • 200 g de cr\u00e8me fra\u00eeche<\/li>\n
  • 100 g de yaourt grec<\/li>\n
  • 2 poign\u00e9es d\u2019\u00e9pinards b\u00e9b\u00e9s ou d\u2019\u00e9pinards ordinaires<\/li>\n
  • Sel et poivre<\/li>\n
  • Du poivre de Cayenne au go\u00fbt<\/li>\n<\/ul>\n

    Optionnel pour les pattes de perdrix confites : huile de tournesol, un trait d\u2019huile d\u2019olive et 2 feuilles de laurier.<\/p>\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 flex_gap_desktop=\u00a0\u00bb10px\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

    Pr\u00e9paration<\/b><\/span><\/h3>\n

    1. Laissez le vin r\u00e9duire<\/b>
    \nLaissez le vin blanc r\u00e9duire lentement jusqu\u2019\u00e0 environ 150 ml restants. Puis mets de c\u00f4t\u00e9 un moment. <\/p>\n

    2. Pr\u00e9parez<\/b>
    \nla perdrix : coupez les poitrines de perdrix en bandes d\u2019environ 1 cm d\u2019\u00e9paisseur et mettez-les de c\u00f4t\u00e9. Si vous voulez aussi utiliser les jambes, vous pouvez les confiter dans de l\u2019huile pendant environ 2 heures \u00e0 environ 80\u00b0C, avec deux feuilles de laurier. <\/p>\n

    3. Faites frire les champignons<\/b>
    \nD\u00e9chirez ou coupez les champignons en morceaux grossiers. Faites-les frire sans gras \u00e0 feu vif d\u2019abord, jusqu\u2019\u00e0 ce que la majeure partie de l\u2019humidit\u00e9 se soit \u00e9vapor\u00e9e. Ajoutez ensuite le beurre ou l\u2019huile d\u2019olive et les \u00e9chalotes finement hach\u00e9es, puis faites revenir un peu plus. <\/p>\n

    4. Pr\u00e9parez la sauce<\/b>
    \n: d\u00e9glacez les champignons avec du cognac ou de l\u2019armagnac et laissez l\u2019alcool s\u2019\u00e9vaporer. Si vous voulez, vous pouvez aussi flamber la boisson. En attendant, m\u00e9langez la cr\u00e8me fra\u00eeche avec le yaourt grec, le thym frais et l\u2019oignon nouveau finement hach\u00e9. Ajoutez ce m\u00e9lange aux champignons avec le vin blanc r\u00e9duit et laissez mijoter doucement pendant environ 5 minutes. <\/p>\n

    5. Faites cuire la perdrix<\/b>
    \nAjoutez les tranches de perdrix \u00e0 la sauce et laissez-les mijoter quelques minutes, jusqu\u2019\u00e0 ce que la viande soit encore cuite et tendre. Assaisonnez avec du sel, du poivre et une pinc\u00e9e de piment de Cayenne si d\u00e9sir\u00e9. <\/p>\n

    6. Ajouter<\/b>
    \nles \u00e9pinards Pour les \u00e9pinards classiques, retirez d\u2019abord les tiges les plus \u00e9paisses. Vous pouvez utiliser des \u00e9pinards b\u00e9b\u00e9s tout de suite. Ajoutez environ deux poign\u00e9es d\u2019\u00e9pinards et laissez-les r\u00e9tr\u00e9cir bri\u00e8vement dans la sauce ti\u00e8de. <\/p>\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 row_position_desktop=\u00a0\u00bbdefault\u00a0\u00bb row_position_tablet=\u00a0\u00bbinherit\u00a0\u00bb row_position_phone=\u00a0\u00bbinherit\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ 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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

    Servir<\/b><\/span><\/h3>\n

    Servez la perdrix dans une sauce aux champignons cr\u00e9meuse<\/span> avec un risotto ou des p\u00e2tes cr\u00e9meuses. En entr\u00e9e, vous pouvez servir une portion plus petite avec un morceau de pain croustillant, id\u00e9al pour absorber la derni\u00e8re sauce. <\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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