Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction

For the second course at the luncheon for the inauguration of the president of the Untied States, Executive Chef Shannon Shaffer called upon some sustainable Western flavors with smoked sliced bison tenderloin and an infusion of huckleberry sauce.

Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction

   Serves 4

Bison

• 4 each bison tenderloin, 5 oz
• 1 tablespoon extra virgin olive oil
• 1/4 tablespoon garlic, minced
• 1 tablespoon rosemary, fresh, rough chopped
• 1 tablespoon kosher salt
• 1 teaspoon cracked black pepper
• 1 quart hickory wood chips, for grilling

Preparation:

1. Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. 
2. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat.
3. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.
4. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and allow to rest for 5 minutes prior to serving.

Butternut Squash Purée

• 1/2 piece butternut squash, approximately 2 pounds, roasted
• 1 tablespoon butter
• 1 pinch kosher salt
• 1 pinch white pepper
• 1/2 tablespoon maple syrup, medium amber

Preparation:

1. Pre heat oven to 400º F, place squash with cut half facing down on a sheet pan in oven and cook until tender, approximately 25 minutes. 
2. Remove from oven and allow to cool for 5 minutes. Scoop flesh into a blender using a spoon.
3. Place the butter, maple syrup, salt and pepper into blender. Puree on high speed until smooth, adjusting the seasoning as needed. Place puree in a small sauce pot and cover.

Baby Golden Beets and Green Beans

• 8 each baby golden beets, peeled, cut in half
• 4 ounces green beans, ends snipped, cut 1 inch on bias
• 1/2 tablespoon extra virgin olive oil
• 1/2 tablespoon shallot, minced
• 1/2 tablespoon kosher salt
• 1 pinch white pepper
• 2 quarts water

Preparation:

1. Bring 2 quarts of water to a boil and add ½ tablespoon kosher salt. 
2. Place beets into water gently and allow to cook for 5 minutes or until tender. Remove beets using a strainer and set in a bowl.
3. Allow water to return to a boil and gently add the green beans for 3-4 minutes until tender. Remove the beans from the pot using a strainer and add to the bowl with the beets.
4. Place olive oil in a sauté pan on medium heat, add the shallots to cook until tender. Add the beets and beans and season with salt and pepper to taste.

Red Potato Horseradish Cake

• 12 ounces red potato, medium sized, cut 1 inch dice, skin on
• 1 tablespoon prepared horseradish
• 1/2 tablespoon Dijon mustard, whole grain
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 tablespoons kosher salt
• 1 teaspoon white pepper
• 1/4 cup chives
• 1/2 gallon water
• 1 cup micro greens, available at specialty markets

Preparation:

1. Place potatoes, ¼ to ½ gal water(or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil. 
2. Allow to simmer for approximately 10-15 minutes until tender. Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.
3. Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.
4. With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasoning with salt and pepper.
5. Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet. Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.
6. Place potatoes under the broiler for 4-5 minutes or until golden brown.

Strawberry Preserve and Red Cabbage

• 1/4 each red cabbage, shaved thin
• 1 pint apple cider vinegar
• 1 cup sugar
• 2 quarts water
• 1/4 cup strawberry preserves
• 1/2 tablespoon kosher salt

Preparation:

1. Place the cabbage, vinegar, sugar and water in large heavy bottom pot. 
2. Bring liquid to a boil then reduce heat and simmer for 2 to 3 hours or until liquid has reduced to a syrup like consistency, stirring occasionally.
3. Add the strawberry preserves to the cabbage and stir until fully incorporated. Adjust sweetness with salt if too sweet to your liking.

Wild Huckleberry Reduction

• 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.

For the first course, Steamed Lobster with New England Clam Chowder Sauce, click here.

For the third course, Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey, click here.

Photography by Brendan Hoffman.

Recipes courtesy of the Joint Congressional Committee on Inaugural Ceremonies.