Lemon Scented Boar Chops With A Fresh Chanterelle And Fava Bean Ragout

Recipe Ingredients

1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
3		Lemons - juiced
1 tablespoon	15ml	Chopped garlic - plus
2 teaspoons	10ml	Chopped garlic
1/4 cup	36g / 1.3oz	Finely-chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Wild boar chops
1/4 cup	23g / 0.8oz	Minced shallots
1 lb	454g / 16oz	Fresh chanterelle mushrooms - cleaned
		Fava beans - shelled, blanched,
		And skin removed
2 cups	474ml	Veal reduction
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
8		Preserved lemon

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C30) - from the TV FOOD - NETWORK

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