{"id":683,"date":"2014-04-22T17:43:03","date_gmt":"2014-04-22T17:43:03","guid":{"rendered":"http:\/\/gourmetcazorla.es\/?p=683"},"modified":"2019-07-28T19:30:14","modified_gmt":"2019-07-28T17:30:14","slug":"ciervo-en-salsa-de-romero","status":"publish","type":"post","link":"https:\/\/gourmetcazorla.es\/ciervo-en-salsa-de-romero\/","title":{"rendered":"Ciervo en salsa de Romero"},"content":{"rendered":"

CIERVO EN SALSA DE ROMERO<\/h2>\n

Se macera jam\u00f3n de ciervo en un adobo con vino tinto, un chorro de vinagre, alguna verdura y hierbas arom\u00e1ticas al menos 24 horas. As\u00ed se cumple una doble funci\u00f3n como es ablandar la carne y darle sabor. Una vez marinado el jam\u00f3n se confita en aceite de oliva virgen extra. Hacemos la salsa de champi\u00f1\u00f3n rehogando los ajos, a\u00f1adimos el vino de la marinada y se deja reducir. Incorporamos el jugo de carne y dejamos cocer hasta que este tierna.<\/p>\n

 <\/p>\n

\"\"<\/a>C\u00f3digo de Barras:<\/strong> 843603002356-6
\nComposici\u00f3n:<\/strong> Ciervo, caldo de cocci\u00f3n, aceite de oliva virgen extra, champi\u00f1\u00f3n, cebolla, tomate, sal, vino, almid\u00f3n de ma\u00edz, gelatina y especias.
\nModo de Empleo:<\/strong> Servir caliente.
\nCaducidad:<\/strong> Consumir preferentemente antes de 18 meses.
\nConservaci\u00f3n:<\/strong> Conservar en sitio fresco.<\/p>\n

 <\/p>\n

 <\/p>\n

FICHA LOG\u00cdSTICA<\/strong><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/th>\n\n
UNIDAD DE VENTA (cm)<\/div>\n<\/th>\n
<\/th>\n\n
UNIDAD DE VENTA ( peso)<\/div>\n<\/th>\n<\/tr>\n<\/thead>\n
<\/td>\n\n
Alto: 11,5 cm<\/div>\n<\/td>\n
<\/td>\n\n
Neto: 400 gr<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Ancho: 8 cm<\/div>\n<\/td>\n
<\/td>\n\n
Escurrido:<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Profundo : 8 cm<\/div>\n<\/td>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n\n
CAJA<\/strong><\/div>\n<\/td>\n
<\/td>\n\n
PALET<\/strong><\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Longitud: 25 cm<\/div>\n<\/td>\n
<\/td>\n\n
Uds\/caja : 6<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Alto: 13 cm<\/div>\n<\/td>\n
<\/td>\n\n
Cajas\/rellano: 21<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Ancho: 17 cm<\/div>\n<\/td>\n
<\/td>\n\n
Rellano\/palet: 6<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n\n
Peso: 4,3 cm<\/div>\n<\/td>\n
<\/td>\n\n
Cajas\/palet: 126<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n\n
Alto: 78 cm<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n\n
Peso: 540 Kg<\/div>\n<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

CIERVO EN SALSA DE ROMERO Se macera jam\u00f3n de ciervo en un adobo con vino tinto, un chorro de vinagre, alguna verdura y hierbas arom\u00e1ticas al menos 24 horas. As\u00ed se cumple una doble funci\u00f3n como es ablandar la carne […]<\/p>\n","protected":false},"author":2275,"featured_media":3309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35,29],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-platos-preparados","category-productos"],"acf":[],"yoast_head":"\nCiervo en salsa de Romero - Gourmet Cazorla, Pat\u00e9s y Platos preparados<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gourmetcazorla.es\/ciervo-en-salsa-de-romero\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ciervo en salsa de Romero - Gourmet Cazorla, Pat\u00e9s y Platos preparados\" \/>\n<meta property=\"og:description\" content=\"CIERVO EN SALSA DE ROMERO Se macera jam\u00f3n de ciervo en un adobo con vino tinto, un chorro de vinagre, alguna verdura y hierbas arom\u00e1ticas al menos 24 horas. 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