Blueberry – Chocolate Sauce

Blueberry – Chocolate Sauce
Let’s use a popular meat for this application… venison chops.  Many people call them chops, but they’re actually rib steaks from the deer.  I think we sometimes say chops because they’re so small and about the size of smaller store bought pork chops.  They also look a lot like lamb chops.

This is one of the dishes I grilled on the Food Network show I did back in 2009.


  • Olive oil
  • 1 ½ cups red wine
  • 1 cup blueberries
  • ¼ cup chocolate (chips are fine)
  • 1 cup small diced (1/4 inch by 1/4 inch) onions
  • ¼ cup pine nuts or almonds
  • Salt to taste

Start off by sweating the onions down in some olive oil on medium heat.  Just translucent, don’t caramelize them.

Add the red wine and reduce by about half.

Then, add the blueberries and chocolate… mash about 1/3 of the berries to help them blend with the wine.  Add the pine nuts near the end as you want to maintain their crunch and texture.

Salt to taste… shouldn’t need much.

Spread this over your venison steaks, moose or even pork tenderloin that you bought from the store.

“Pound ‘er down!”

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