Compote of Bacon Mushrooms Sweet Potatoes and Pecans
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CATEGORY
CUISINE
TAG
YIELD
Vegetables
New, Text, Import
4
Servings
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
tb
Vegetable oil
2
c
Wild mushrooms; (any type)
2
tb
Unsalted butter
1
c
Sweet potato balls
1/2
c
Peeled pearl onions; (1/2 to 3/4)
1
tb
Brown sugar
2
ts
Cider vinegar
1/2
c
Glazed Pecans; see recipe
Salt; to taste
Fresh lemon juice; to taste
INSTRUCTIONS
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@acpub.duke.edu> on Oct 03, 1997
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