Title: Compote of Bacon Mushrooms Sweet Potatoes & 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

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER

NOTES : Formatted by Holly Butman Menu ELEGANT GAME DINNER Venison Marinated in Molasses & Black Pepper with a Compote of Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes & Pecans Warm Quail Salad with Honey Mustard Vinaigrette Dinner Rolls (purchased) Hummingbird Cake French Bordeaux French White Burgundy Posted to MM-Recipes Digest V4 #6

Recipe by: Dean Fearing

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