Recipe - Compote Of Bacon Mushrooms Sweet Potatoes And Pecans

One half cup Reserved molasses marinade;
reserved from VENISON
MARINATED IN MOLASSES &
BLACK PEPPER, see recipe
1 cup Veal demiglace
1 cup Halfinch dice smoked slab
bacon
1 tablespoon Vegetable oil
2 cup Wild mushrooms; (any type)
2 tablespoon Unsalted butter
1 cup Sweet potato balls
One half cup Peeled pearl onions; (One half to
3/4)
1 tablespoon Brown sugar
2 teaspoon Cider vinegar
One half cup Glazed Pecans; see recipe
Salt; to taste
Fresh lemon juice; to taste

Reduce reserved marinade in a small saucepan over mediumhigh heat for 5
minutes or until reduced by half. Add demiglace and bring to a boil. Lower
heat and simmer for 5 minutes or until sauce coats the back of a spoon.
Remove from heat and keep warm.

Render bacon in a small saute pan over mediumhigh heat. When hot, add
mushrooms and saute for 3 minutes or until cooked. Remove from pan and
reserve.

Preheat oven to 350 degrees.

Melt butter in an ovenproof medium saute pan over medium heat. When hot,
add sweet potato balls and pearl onions. Saute for 3 minutes. Add brown
sugar and cider vinegar and stir to combine. Saute for two minutes. Place
pan in oven and cook for 7 minutes, stirring occasionally to glaze evenly.
Remove from oven. Add bacon, mushrooms, reduced marinade, and Glazed
Pecans. Stir to combine. Season with salt and lemon juice and serve.

Original Recipe Title: COMPOTE OF SMOKED BACON, WILD MUSHROOMS, GLAZED
SWEET POTATOES, AND PECANS

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #823 by Holly Butman
butma001@acpub.duke.edu on Oct 03, 1997