Wild Huckleberry Reduction Served At 2013 Obama Inaugural Lunche - cooking recipe

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

Preparation

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