Chocolate Demi-Glace Sauce

Chocolate in a meat sauce may seem odd but it's earthy flavor pair great with venison and other wild game meats.

¼ cup Water
1 cup Sugar
½ cup Ruby port
2 tsp Red wine vinegar
4 cup Brown demi-glace
1½ oz Unsweetened dark baker's chocolate
2 tbsp Butter
Roasted cracked pepper
Ground cloves

Caramelize the sugar. In small saucepan over moderate-high heat, bring water and sugar to a boil. Boil until the liquid becomes a thick syrup and the color changes to a light nutty brown. Reduce heat to medium. Add the port and red wine vinegar. Cook at low simmer until a syrup. Add the brown stock and continue to reduce to a cream consistency. Whisk in the baker's chocolate until melted. Whisk in butter. Season with salt, pepper and cloves. Serve with wild game. (Season wild game with salt, roasted cracked pepper and cloves before roasting.)

Chef John at Primitivo Wine Bar, Colorado Spring (and he got it from chef in San Diego)