Title: Compote of bacon mushrooms sweet potatoes and pecans
 Categories: New, Text, Import
      Yield: 4 Servings
 
    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
 
  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