Lemon Scented Boar Chops with a Fresh Chanterelle a

Name: Lemon Scented Boar Chops with a Fresh Chanterelle and Fava Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

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.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup plus 2 tablespoons olive oil, 3 lemons, juiced, 1 tablespoon plus 2 teaspoons chopped garlic, 1/4 cup finely chopped fresh rosemary, and more.

Yes, Lemon Scented Boar Chops with a Fresh Chanterelle and Fava Bean Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions