Wild Huckleberry Reduction

Ingredients

• 4 ounces veal demi glace, can be purchased at gourmet markets or online
• 1 cup huckleberries, fresh (when in season) or frozen
• 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

Preparation

1. In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. 

2. Add the port wine, ½ cup of the huckleberries and demi glace allowing this to reduce by half.  Strain through a sieve and return to a clean sauce pot.

3. Prior to serving bring sauce to simmer and add the chocolate, remaining ½ cup huckleberries and butter.