Ingredients

• 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

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Instructions

1. Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.
2. 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.
3. Prepare venison by removing any hair and bone bits left behind after butchering.
4. 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.
5. For the mango salsa: Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.
6. 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.
7. 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.
8. 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.
9. Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.
10. 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.