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.
Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.
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.
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!
Tools You May Need
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off