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.
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.
Serving Size 2 tablespoons
Servings 0