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Ingredientes
- 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
Direcciones
- 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.
- Remove from heat and keep hot.
- 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.
- Preheat oven to 350 degrees.
- 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.
- Remove from oven. Add in 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 126 | 73% |
| Total Fat 14.53g | 18% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 5mg | 0% |
| Potassium 209mg | 6% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.53g | 3% |
| Protein 2.46g | 4% |
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