I thought of items that would be complimentary with bison; I thought about a southwestern menu with different ingredients to compliment it and then I decided to try and incorporate something locally from where the competition would be held and I ended up coming up with a huckleberry demi-glaze since the region competition was in Montana.
| INGREDIENTS | DIRECTIONS |
|---|---|
Huckleberry Gastrique 3 oz Huckleberries 1 tsp shallots 1 oz sugar 1 oz Sherry Vinegar 1 oz Huckleberry juice 2 oz Beef stock 1 tbsp butter |
1 Sauté huckleberries and shallots in 1 Tbsp. of butter 2 Add sugar, cook until dissolved and slightly caramelized 3 Deglaze with sherry vinegar and huckleberry juice and beef stock. Let reduce by 2/3. 4 Strain let reduce until syrupy consistency. |
Ingredients
Directions
Sauté huckleberries and shallots in 1 Tbsp. of butter
Add sugar, cook until dissolved and slightly caramelized
Deglaze with sherry vinegar and huckleberry juice and beef stock. Let reduce by 2/3.
Strain let reduce until syrupy consistency.