- 1 whole chinook salmon, approximately 1 1/2 to 2 pounds (or substitute other fresh salmon or trout)
- 1 lemon, juiced
- Fresh thyme sprigs
- Fresh dill stalks
- Olive oil
- 4 venison rib steaks (or substitute T-bone, tenderloin, back strap or sirloin tip)
- Red wine, enough to cover meat
- 1/2 cup juniper berries
- 2 bay leaves
- 1/2 cup fine diced white onion
- 2 ripe mangos, skinned, small diced
- 1 plum tomato
- 1/2 cup small diced red onion
- 1 teaspoon small diced jalapeno pepper
- 1 large orange, juiced
- 1 lime, juiced
- 2 lemons, juiced
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint leaves
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1-ounce butter
- 1/4 cup finely diced onion
- 1/4 cup pine nuts
- 1 1/2 ounces chopped dark chocolate
- 1 cup fresh blueberries
Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.
Place the salmon on a large platter and stuff the cavity with a few sprigs of thyme and dill and season with salt and pepper. Sprinkle with lemon juice and let marinate for 1 hour.
Prepare venison by removing any hair and bone bits left behind after butchering.
Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight.
For the mango salsa:
Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.
Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side. Remove from grill and place on a serving platter or cutting board.
For venison sauce:
In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat.
Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board.
If desired, serve with a fresh green salad on the side. Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette.
Important note: When the food hits the table, there will be no talking due to the fact that all mouths will be constantly full of fresh, delicious and very healthy food!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.