Compote of bacon mushrooms sweet potatoes and pecans

4 Servings

Ingredients

Quantity Ingredient
½ cup Reserved molasses marinade; reserved from VENISON MARINATED IN MOLASSES & BLACK PEPPER, see recipe
1 cup Veal demi-glace
1 cup Half-inch dice smoked slab bacon
1 tablespoon Vegetable oil
2 cups Wild mushrooms; (any type)
2 tablespoons Unsalted butter
1 cup Sweet potato balls
½ cup Peeled pearl onions; (1/2 to 3/4)
1 tablespoon Brown sugar
2 teaspoons Cider vinegar
½ cup Glazed Pecans; see recipe
Salt; to taste
Fresh lemon juice; to taste

Directions

Reduce reserved marinade in a small saucepan over medium-high heat for 5 minutes or until reduced by half. Add demi-glace 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 medium-high 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 MC-Recipe Digest V1 #823 by Holly Butman <butma001@...> on Oct 03, 1997

Related recipes