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1
Prepare salmon by removing all scales and gills.
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2
Clean cavity and pat dry with paper towels.
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3
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.
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4
Sprinkle with lemon juice and let marinate for 1 hour.
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5
Prepare venison by removing any hair and bone bits left behind after butchering.
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6
Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish.
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7
Marinate for 4 hours in the refrigerator, if possible.
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8
Can be refrigerated overnight.
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9
For the mango salsa:
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10
Combine all ingredients in a large bowl and set aside.
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11
Refrigerate for 1 hour, if possible.
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12
Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side.
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13
Remove from grill and place on a serving platter or cutting board.
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14
For venison sauce:
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15
In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts.
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16
Saute for a couple of minutes to sweat the onions.
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Do NOT overcook.
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Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes.
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19
Reduce heat to medium-low and add the chocolate and blueberries.
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Once the chocolate has melted, remove from heat.
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Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare.
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22
Remove from the grill and place on a serving platter or cutting board.
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23
Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.
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24
If desired, serve with a fresh green salad on the side.
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25
Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette.
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26
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!
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27
A viewer, who may not be a professional cook, provided this recipe.
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28
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
