Commencez cette recette en lavant les oranges. Prélevez les zestes d’une des oranges et pressez le jus des trois autres. Épluchez et émincez finement les échalotes.
Dans une cocotte, faites chauffer le beurre et l’huile. Ajoutez les échalotes et le laurier. Salez et poivrez. Une fois translucides, ajoutez la viande et saisissez-la de chaque côté pendant 5 min pour la faire dorer. Ajoutez un peu d’eau ainsi que le jus des oranges.
Versez le miel et les zestes. Poivrez. Laissez réduire sur feu vif quelques minutes puis baissez le feu et laissez mijoter pendant 25 min.
Parsemez de zestes d’orange et servez bien chaud avec sa sauce parfumée.
Notes
À servir avec un bergerac rouge et du riz étuvé, ainsi qu’une poêlée de champignons.
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