Chocolate is quite often used to flavour a sauce used in venison dishes over here. They complement each other wonderfully!
It needs to be good 70%, or more cocoa chocolate.
After cooking venison steaks to doneness deglace the pan with veal (beef if you can't get veal) stock, and when it's reduced to a syrupy consistensy add some of the choccy cubes and stir them in.
Pour over the venison and enjoy!