Compote Of Bacon Mushrooms Sweet Potatoes And Pecans
Bacon Mushrooms Sweet Pecans
Last updated 6/12/2012 1:17:29 AM. Recipe ID 47904. Report a problem with this recipe.
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
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
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
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
Didn't find the recipe you were looking for? Search for more here!