Wild Huckleberry Reduction Served at 2013 Obama Inaugural Lunche

The official recipe for wild huckleberry reduction for the bison tenderloins and red potato horseradish cakes served on January 20, 2013 as part of the second course at the luncheon following the second Obama Inauguration

• Ready In: 20 mins
• Serves: 4
• Yields: 1-2 Cups

Ingredients

• 4  ounces veal demi-glace
• 1  cup huckleberries, fresh if in season
• 1  teaspoon  bitter chocolate
• 1⁄2 tablespoon butter
• 2  cups port wine
• 1  cup mirepoix (medium dice of carrot, celery, onion and leek)
• 1⁄2 tablespoon extra virgin olive oil

Directions

1. In a heavy sauce pot, sauté mirepoix for 8 minutes on medium heat.
2. Add the port wine, 1/2 cup of the huckleberries and demi glacé and then allow this to reduce by half to intensify the flavor.
3. Strain through a sieve and return to a clean sauce pot.
4. Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
5. Serve immediately.