Lemon Scented Boar Chops with a Fresh Chanterelle and Fava Bean Ragout
- 1 cup plus 2 tablespoons olive oil
- 3 lemons, juiced
- 1 tablespoon plus 2 teaspoons chopped garlic
- 1/4 cup finely chopped fresh rosemary
- Salt
- Freshly ground black pepper
- 8 wild boar chops
- 1/4 cup minced shallots
- 1 pound fresh chanterelle mushrooms, cleaned
- Fava beans, shelled, blanched and skin removed
- 2 cups veal reduction
- 1 tablespoon finely chopped fresh parsley leaves
- 8 thin strips of preserved lemon
- In a small mixing bowl, whisk 1 cup of the oil, lemon juice, 1 tablespoon of the garlic, and rosemary.
- Whisk well.
- Season with salt and pepper.
- Season both sides of the chops with salt and pepper.
- Place the chops in a shallow glass pan.
- Pour the marinade over the chops.
- Cover and refrigerate for at least 8 hours, turning every couple of hours.
- Remove and bring the chops to room temperature.
- Preheat the grill.
- In a large saute pan, over medium heat, add the remaining 2 tablespoons of the oil.
- Add the shallots and mushrooms.
- Season with salt and pepper.
- Saute until wilted, about 3 to 4 minutes.
- Add the remaining garlic and fava beans.
- Continue to saute for 1 minute.
- Add the veal reduction.
- Bring the mixture to a simmer and cook for 4 minutes.
- Remove from the heat and stir in the parsley.
- Set aside and keep warm.
- Remove the chops from the marinade.
- Place on the grill and cook for 4 to 5 minutes on each side for medium rare.
- Remove from the grill and allow the chops to sit for a couple of minutes before serving.
- To serve, spoon the ragout in the center of each plate.
- Lay two of the chops in the center of the ragout.
- 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)