A hint of dark chocolate adds bold flavor to this sauce that stands up to smoky bison kebabs fresh off the grill. 

  • 1 lb. Ground Bison or Beef
  • 1 tablespoon Entube Curry Paste
  • 1/2 cup cilantro, chopped
  • 1 garlic clove, minced
  • 1 egg
  • 2 tablespoons olive oil
  • 1/4 cup red wine
  • 1/4 tablespoon sherry vinegar
  • 1 tablespoon Red Clay hot Honey 
  • 2 tablespoons butter
  • 2 squares Mast Chocolate (5g)


    1. In a large bowl, add bison, egg, cilantro, curry paste, garlic, olive oil and season with salt and pepper. Using your hands, mix until evenly combined. Chill mixture at least 45 minutes.
    2.  Heat grill to med-high heat.  Divide bison mixture into 4 portions. Form each portion into a 4-5”-long sausage shape. Insert a skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through, 6–8 minutes.  
    3. Meanwhile, place red wine, sherry vinegar and honey in a saucepot and reduce until syrupy consistency over medium heat. Take off the heat and whisk in butter and grate in a couple a squares of chocolate. 
    4. Drizzle chocolate glaze over kebabs and serve. 

    Pro Tip: Make sure not to overcook the kebabs as they will dry out fast.  Better to pull them off the grill 1 minute early and let them rest (they'll continue to cook) so they are juicy.

    Kebab With Red Wine Chocolate Glaze

    Bison Kebabs With Red Wine Chocolate Glaze 

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