{"id":483,"date":"2021-09-06T13:53:27","date_gmt":"2021-09-06T13:53:27","guid":{"rendered":"https:\/\/prisedujour.com\/?p=483"},"modified":"2021-10-09T18:11:06","modified_gmt":"2021-10-09T18:11:06","slug":"the-best-game-liver-mousse-no-liver-taste","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/09\/06\/the-best-game-liver-mousse-no-liver-taste\/","title":{"rendered":"Mousse de foie de gibier (sans go\u00fbt de foie!): Le meilleur des restes"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<div class=\"wp-block-jetpack-slideshow aligncenter\" data-effect=\"slide\"><div class=\"wp-block-jetpack-slideshow_container swiper-container\"><ul class=\"wp-block-jetpack-slideshow_swiper-wrapper swiper-wrapper\"><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-523\" data-id=\"523\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2527.jpg?w=750&#038;ssl=1\"\/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-524\" data-id=\"524\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2529.jpg?w=750&#038;ssl=1\"\/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-525\" data-id=\"525\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2532.jpg?w=750&#038;ssl=1\"\/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-526\" data-id=\"526\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2542.jpg?w=750&#038;ssl=1\"\/><\/figure><\/li><\/ul><a class=\"wp-block-jetpack-slideshow_button-prev swiper-button-prev swiper-button-white\" role=\"button\"><\/a><a class=\"wp-block-jetpack-slideshow_button-next swiper-button-next swiper-button-white\" role=\"button\"><\/a><a aria-label=\"Pause Slideshow\" class=\"wp-block-jetpack-slideshow_button-pause\" role=\"button\"><\/a><div class=\"wp-block-jetpack-slideshow_pagination swiper-pagination swiper-pagination-white\"><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2542.jpg?resize=800%2C530&amp;ssl=1\" class=\"wpzoom-recipe-card-image\" alt=\"Game Liver Mousse (No liver taste!): Best of The Rest\" id=\"526\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"8+\" data-recipe-id=\"483\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">Game Liver Mousse (No liver taste!): Best of The Rest<\/h2><span class=\"recipe-card-course\">Course: <mark>Appetizers<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>French<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Easy<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">8+<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep\/marinating time<\/span><p class=\"detail-item-value\">2<\/p><span class=\"detail-item-unit\">hours&nbsp;<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-8\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">2<\/p><span class=\"detail-item-unit\">hours&nbsp;<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-6130c1bb09ae4\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">300g of liver (can be venison, waterfowl, or any liver)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305871983632163\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 liters of fresh water for brining (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305871997212168\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of salt for brining (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6130c1bb09ae5\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of red wine (or Porto)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6130c1bb09ae6\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of butter<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6130c1bb09ae7\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 tsp of salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1630586760289815\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp of ground black pepper<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305867758521004\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 shallot, thinly sliced<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305868259031161\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1-2 tsp of fresh thyme or rosemary leaves, chopped finely<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305917065948158\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of heavy cream (35%)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16305869970261666\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 tbsp of maple syrup<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163059203228910573\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup of butter, melted<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-6130c1bb09ae8\" class=\"direction-step\">Clean the liver from any impurities (white filaments, bloody spots).<br \/>*** Optional (to remove some of the liver taste): brine the livers in salted water (2 cups of water and 2 tbsp of salt) for 24h in your refrigerator. Change the water+salt 4 times to remove as much blood as you can. ***<br \/>*** Optional (to remove some of the liver taste): Marinate the livers in the wine for a minimum of 2 hours, maximum 8 hours. You can use this wine in step 3 ***<\/li><li id=\"wpzoom-rcb-direction-step-6130c1bb09aea\" class=\"direction-step\">Heat a medium skillet under medium-high heat. Pat the livers dry. Sprinkle the salt and the pepper on the livers.<\/li><li id=\"wpzoom-rcb-direction-step-6130c1bb09aeb\" class=\"direction-step\">When the skillet is hot, add 1 tbsp of butter. Let it melt and coat the bottom of the pan, and add the livers. Cook for about 2 minutes, until golden brown. Flip the livers and add the shallot, 1 tbsp of butter and the fresh herbs. Cook for an additional 2 minutes while basting the livers with the butter. Add the reserved wine and let the alcohol evaporate, about 2 minutes. Place the content of the skillet in a mixer. <\/li><li id=\"wpzoom-rcb-direction-step-16305877652727101\" class=\"direction-step\">Blend the content of the skillet until very smooth. Add the rest of the butter (1\/3 cup), the heavy cream and the maple syrup and blend to mix uniformly. Yes it stinks now, but do not worry, it will be delicious. Taste and salt to taste (I added 1\/4 tsp of salt here).<\/li><li id=\"wpzoom-rcb-direction-step-16305917483018431\" class=\"direction-step\">*** Optional (for a smooth mousse): Pass the mixture through a tight sieve to remove any non-blended pieces. ***<\/li><li id=\"wpzoom-rcb-direction-step-16305919431659948\" class=\"direction-step\">Pour the mixture in 6x 1\/2 cup mason jars or any other small containers. Place the mousse in the refrigerator for 1-2h to cool down. Cover the mousse with a small film of melted butter to prevent the top from oxidizing. Close the lid and place in the refrigerator for 1 hour before consuming.<\/li><li id=\"wpzoom-rcb-direction-step-163059208778111126\" class=\"direction-step\">The mousse is now done! Serve as an appetizer, or on a charcuterie board. Enjoy spread on a piece of bread with caramelized onions, or marinated vegetables. You can also freeze to enjoy later.<\/li><\/ul><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\"><div id=\"substitutions\"><\/div>SUBSTITUTIONS &#8211; Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li>The game livers can be replaced with any grocery store bought liver. I would recommend pork liver as it tends to have a smoother taste.<\/li><li>The game livers can be coming from any game animals. I have used turkey, duck, goose and deer livers for this recipe and they all have been delicious!<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Game Liver Mousse (No liver taste!): Best of The Rest\",\"image\":[\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2542.jpg?fit=%2C&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2542.jpg?resize=500%2C500&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2542.jpg?resize=500%2C375&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2542.jpg?resize=480%2C270&ssl=1\"],\"description\":\"\",\"keywords\":\"Best of the Rest, deer, duck, goose, liver, off parts, turkey, Mousse, Liver pate, Charcuterie board, Turkey, Deer, Goose, Duck, Venison\",\"author\":{\"@type\":\"Person\",\"name\":\"Philippe April-LeQu\u00e9r\u00e9\"},\"datePublished\":\"2021-09-06T13:53:27+00:00\",\"prepTime\":\"PT2H\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT2H20M\",\"recipeCategory\":[\"Appetizers\"],\"recipeCuisine\":[\"French\"],\"recipeYield\":[\"8+\",\"8+ servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"300g of liver (can be venison, waterfowl, or any liver)\",\"2 liters of fresh water for brining (optional)\",\"1\\\/2 cup of salt for brining (optional)\",\"1\\\/2 cup of red wine (or Porto)\",\"1\\\/2 cup of butter\",\"1\\\/2 tsp of salt\",\"1\\\/4 tsp of ground black pepper\",\"1 shallot, thinly sliced\",\"1-2 tsp of fresh thyme or rosemary leaves, chopped finely\",\"1\\\/2 cup of heavy cream (35%)\",\"2 tbsp of maple syrup\",\"1\\\/3 cup of butter, melted\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Clean the liver from any impurities (white filaments, bloody spots).*** Optional (to remove some of the liver taste): brine the livers in salted water (2 cups of water and 2 tbsp of salt) for 24h in your refrigerator. 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Sprinkle the salt and the pepper on the livers.\",\"text\":\"Heat a medium skillet under medium-high heat. Pat the livers dry. Sprinkle the salt and the pepper on the livers.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-6130c1bb09aea\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"When the skillet is hot, add 1 tbsp of butter. Let it melt and coat the bottom of the pan, and add the livers. Cook for about 2 minutes, until golden brown. Flip the livers and add the shallot, 1 tbsp of butter and the fresh herbs. Cook for an additional 2 minutes while basting the livers with the butter. Add the reserved wine and let the alcohol evaporate, about 2 minutes. Place the content of the skillet in a mixer.\",\"text\":\"When the skillet is hot, add 1 tbsp of butter. Let it melt and coat the bottom of the pan, and add the livers. Cook for about 2 minutes, until golden brown. Flip the livers and add the shallot, 1 tbsp of butter and the fresh herbs. Cook for an additional 2 minutes while basting the livers with the butter. Add the reserved wine and let the alcohol evaporate, about 2 minutes. Place the content of the skillet in a mixer.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-6130c1bb09aeb\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Blend the content of the skillet until very smooth. Add the rest of the butter (1\\\/3 cup), the heavy cream and the maple syrup and blend to mix uniformly. Yes it stinks now, but do not worry, it will be delicious. Taste and salt to taste (I added 1\\\/4 tsp of salt here).\",\"text\":\"Blend the content of the skillet until very smooth. Add the rest of the butter (1\\\/3 cup), the heavy cream and the maple syrup and blend to mix uniformly. Yes it stinks now, but do not worry, it will be delicious. Taste and salt to taste (I added 1\\\/4 tsp of salt here).\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-16305877652727101\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"*** Optional (for a smooth mousse): Pass the mixture through a tight sieve to remove any non-blended pieces. ***\",\"text\":\"*** Optional (for a smooth mousse): Pass the mixture through a tight sieve to remove any non-blended pieces. ***\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-16305917483018431\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Pour the mixture in 6x 1\\\/2 cup mason jars or any other small containers. Place the mousse in the refrigerator for 1-2h to cool down. Cover the mousse with a small film of melted butter to prevent the top from oxidizing. Close the lid and place in the refrigerator for 1 hour before consuming.\",\"text\":\"Pour the mixture in 6x 1\\\/2 cup mason jars or any other small containers. Place the mousse in the refrigerator for 1-2h to cool down. Cover the mousse with a small film of melted butter to prevent the top from oxidizing. Close the lid and place in the refrigerator for 1 hour before consuming.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-16305919431659948\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"The mousse is now done! Serve as an appetizer, or on a charcuterie board. Enjoy spread on a piece of bread with caramelized onions, or marinated vegetables. You can also freeze to enjoy later.\",\"text\":\"The mousse is now done! Serve as an appetizer, or on a charcuterie board. Enjoy spread on a piece of bread with caramelized onions, or marinated vegetables. You can also freeze to enjoy later.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-best-game-liver-mousse-no-liver-taste\\\/#wpzoom-rcb-direction-step-163059208778111126\",\"image\":\"\"}]}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Voici une excellente id\u00e9e d&#039;utiliser les parties de votre derni\u00e8re prise de la journ\u00e9e. Gardez le foie au cong\u00e9lateur et quand vous \u00eates pr\u00eat, faites une mousse incroyable !<\/p>","protected":false},"author":1,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[116,17,24,23,105,106,19],"class_list":["post-483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meats","tag-best-of-the-rest","tag-deer","tag-duck","tag-goose","tag-liver","tag-off-parts","tag-turkey"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2542.jpg?fit=%2C&ssl=1","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/comments?post=483"}],"version-history":[{"count":6,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/483\/revisions"}],"predecessor-version":[{"id":2333,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/483\/revisions\/2333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media\/526"}],"wp:attachment":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media?parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/categories?post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/tags?post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}