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

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