Buffalo, Blackberries Make A Grand Delight
Buffalo Tenderloin with Wild Mushroom Salad and Blackberry Sauce Wild Rice with Pecans and Basil
By Chef Hans Burtscher

Sous-chef Kevin McGinnis, Everton Lawrence, and Executive Chef Hans Burtscher (right) with two dishes prepared in Grand Hotel's kitchen.

Hans Burtscher, executive chef at Grand Hotel, oversees the 4,000 meals that are prepared each day in the hotel's kitchens. This dish, he said, is delicious and uses local ingredients to add to the freshness of the recipe. The buffalo, he said, comes from a farm outside of Cheboygan, and the blackberries are a Michigan summer treat.

"It's simple, but it works great," Chef Burtscher said. He has been the executive chef at Grand Hotel since 1991 and oversees the menu planning for all of Grand Hotel restaurants.
Buffalo Medallions:
Ingredients:
Six- 2 oz. medallions of
      buffalo tenderloin
Salt and pepper
Directions:
-Sear seasoned buffalo
medallions until medium
rare or desired temperature
-Assemble plate.

Wild Mushroom Salad:
Ingredients:
2 tbs. butter

Medallions of buffalo.

1/3 cup shittake mushrooms
1/3 cup crimini mushrooms
1/3 cup morel mushrooms
1 shallot (diced)
1 clove garlic (minced)
1 tsp. curry
2 tbs. herbs (Chopped tarragon,
          chopped parsley)
1/3 cup Hazelnut oil
1/3 Olive oil
1/3 cup rice vinegar
Salt and pepper
Directions:
-Melt butter in a skillet
-Saute on low heat shallots and
wild mushrooms, until soft
-Add curry powder, herbs,
garlic, oils, rice vinegar, and
salt and pepper into the skillet.
-Remove from heat and allow
to infuse.

Blackberry Sauce:

Ingredients: 1 tbs. olive oil 2 shallots (diced) 2 tbs. pickled ginger (diced) 1 tbs. tomato paste 3 tbs. blackberry jam 1/3 cup fresh blackberries 2 tbs. soy sauce 1 cup beef stock 2 tbs. thyme
Wild Rice with
Pecans and Basil:
Ingredients:
1 cup wild rice (cooked)
1 shallot (diced)
2 tbs. pecans
1 tbs. basil (chopped)
Salt and pepper
Directions:
-Heat saute pan
-Add butter, shallots, wild rice,
basil, pecans, and seasonings
and heat through.

Directions:
-Heat olive oil, adding
shallots, ginger, and saute
until translucent
-Add tomato paste, soy sauce,
meat stock, blackberry jam,
thyme, and reduce by half.
-Adjust seasonings, then strain.
-Add fresh blackberries and
set aside.