Lemon Scented Boar Chops with a Fresh Chanterelle and Fava Bean Ragout

  1. In a small mixing bowl, whisk 1 cup of the oil, lemon juice, 1 tablespoon of the garlic, and rosemary.
  2. Whisk well.
  3. Season with salt and pepper.
  4. Season both sides of the chops with salt and pepper.
  5. Place the chops in a shallow glass pan.
  6. Pour the marinade over the chops.
  7. Cover and refrigerate for at least 8 hours, turning every couple of hours.
  8. Remove and bring the chops to room temperature.
  9. Preheat the grill.
  10. In a large saute pan, over medium heat, add the remaining 2 tablespoons of the oil.
  11. Add the shallots and mushrooms.
  12. Season with salt and pepper.
  13. Saute until wilted, about 3 to 4 minutes.
  14. Add the remaining garlic and fava beans.
  15. Continue to saute for 1 minute.
  16. Add the veal reduction.
  17. Bring the mixture to a simmer and cook for 4 minutes.
  18. Remove from the heat and stir in the parsley.
  19. Set aside and keep warm.
  20. Remove the chops from the marinade.
  21. Place on the grill and cook for 4 to 5 minutes on each side for medium rare.
  22. Remove from the grill and allow the chops to sit for a couple of minutes before serving.
  23. To serve, spoon the ragout in the center of each plate.
  24. Lay two of the chops in the center of the ragout.
  25. Garnish with a couple of strips of preserved lemon.

olive oil, lemons, garlic, fresh rosemary, salt, freshly ground black pepper, chops, shallots, chanterelle mushrooms, beans, veal reduction, parsley, lemon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemon-scented-boar-chops-with-a-fresh-chanterelle-and-fava-bean-ragout-recipe.html (may not work)

Another recipe

Switch theme