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  • Compote Of Bacon Mushrooms Sweet Potatoes And Pecans

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    Compote Of Bacon Mushrooms Sweet Potatoes And Pecans
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

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

    Directions

    1. Reduce reserved marinade in a small saucepan over medium-high heat for 5 min or possibly till reduced by half. Add in demi-glace and bring to a boil. Lower heat and simmer for 5 min or possibly till sauce coats the back of a spoon.
    2. Remove from heat and keep hot.
    3. Render bacon in a small saute/fry pan over medium-high heat. When warm, add in mushrooms and saute/fry for 3 min or possibly till cooked. Remove from pan and reserve.
    4. Preheat oven to 350 degrees.
    5. Heat butter in an ovenproof medium saute/fry pan over medium heat. When warm, add in sweet potato balls and pearl onions. Saute/fry for 3 min. Add in brown sugar and cider vinegar and stir to combine. Saute/fry for two min. Place pan in oven and cook for 7 min, stirring occasionally to glaze proportionately.
    6. Remove from oven. Add in bacon, mushrooms, reduced marinade, and Glazed Pecans. Stir to combine. Season with salt and lemon juice and serve.
    7. Original Recipe Title: COMPOTE OF SMOKED BACON, WILD MUSHROOMS, GLAZED SWEET POTATOES, AND PECANS

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