Recipe courtesy of Emeril Lagasse
Total:
8 hr 45 min
Prep:
8 hr 25 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 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

Directions

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.

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