{"id":843,"date":"2010-04-15T15:53:17","date_gmt":"2010-04-15T14:53:17","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=843"},"modified":"2010-04-15T15:53:17","modified_gmt":"2010-04-15T14:53:17","slug":"lapin-a-la-biere","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=843","title":{"rendered":"LAPIN A LA BIERE"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-844\" title=\"lapin\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/04\/lapin.png\" alt=\"lapin\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/04\/lapin.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2010\/04\/lapin-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/p>\n<blockquote><p>2 r\u00e2bles de lapin<\/p>\n<p>2 \u00e9chalotes<\/p>\n<p>Bi\u00e8re blonde ou rousse<\/p>\n<p>Cr\u00e8me fra\u00eeche<\/p>\n<p>Beurre<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>Carottes<\/p>\n<p>Persil plat<\/p>\n<p>Moutarde<\/p><\/blockquote>\n<p>Faire fondre le beurre dans l&rsquo;huile d&rsquo;olive , y dorer les r\u00e2bles sur feu vif des deux c\u00f4t\u00e9s.<\/p>\n<p>Retirer le lapin et d\u00e9poser les \u00e9chalotes hach\u00e9es, bien m\u00e9langer et ne pas colorer.<\/p>\n<p>Remettre les r\u00e2bles, verser \u00a0\u00e0 hauteur \u00a0la bi\u00e8re blonde ou rousse.<\/p>\n<p>Couvrir et laisser mijoter sur feu doux pendant 30 minutes.<\/p>\n<p>Retirer les morceaux de lapin et les garder au chaud.<\/p>\n<p>Faire r\u00e9duire le jus et ajouter 2 belles cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche et une cuill\u00e8re \u00e0 caf\u00e9 de moutarde. Bien m\u00e9langer. Amener \u00e0 \u00e9bullition puis baisser le feu.<\/p>\n<p>Ajouter les r\u00e2bles de lapin, arroser de sauce, couvrir \u00e0 nouveau et laisser 5 \u00e0 10 minutes sur feu doux.<\/p>\n<p>Servir le lapin napp\u00e9 de cr\u00e8me \u00e0 la moutarde et en accompagnement quelques carottes cuites \u00e0 la vapeur.<\/p>\n<p>Parsemer le tout \u00a0de persil plat cisel\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 r\u00e2bles de lapin 2 \u00e9chalotes Bi\u00e8re blonde ou rousse Cr\u00e8me fra\u00eeche Beurre Huile d&rsquo;olive Carottes Persil plat Moutarde Faire fondre le beurre dans l&rsquo;huile d&rsquo;olive , y dorer les r\u00e2bles sur feu vif des deux c\u00f4t\u00e9s. Retirer le lapin et d\u00e9poser les \u00e9chalotes hach\u00e9es, bien m\u00e9langer et ne pas colorer. Remettre les r\u00e2bles, verser \u00a0\u00e0 hauteur \u00a0la bi\u00e8re blonde ou rousse. Couvrir et laisser mijoter sur feu doux pendant 30 minutes. Retirer les morceaux de lapin et les garder au chaud. Faire r\u00e9duire le jus et ajouter 2 belles cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche et une cuill\u00e8re \u00e0 caf\u00e9 de moutarde. Bien m\u00e9langer. Amener \u00e0 \u00e9bullition puis baisser le feu. Ajouter les r\u00e2bles de lapin, arroser de sauce, couvrir \u00e0 nouveau et laisser 5 \u00e0 10 minutes sur feu doux. Servir le lapin napp\u00e9 de cr\u00e8me \u00e0 la moutarde et en accompagnement quelques carottes cuites \u00e0 la vapeur. Parsemer le tout \u00a0de persil plat cisel\u00e9.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,95,7],"tags":[5,43,14,4,15,47,19,53,21,35,36,6,37,22,50],"class_list":["post-843","post","type-post","status-publish","format-standard","hentry","category-plat-de-resistance","category-viande-blanche","category-viandes","tag-blog-cuisine","tag-carottes","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-facile","tag-petits-legumes","tag-peu-chere","tag-plat","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-simple","tag-vapeur"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/843"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=843"}],"version-history":[{"count":7,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":851,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/843\/revisions\/851"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}