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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)

Marinade:

• Red wine, enough to cover meat
• 1/2 cup juniper berries
• 2 bay leaves
• 1/2 cup fine diced white onion

Mango Salsa:

• 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

Venison Sauce:

• 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

Description

Food Network Invites You To Try This Canadian Surf 'n Turf: Wild Chinook Salmon With Mango Salsa And Wild Venison Steaks With A Red Wine, Blueberry, Chocolate Sauce Recipe From Bobby Flay.

Food Network