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Venison stew is a well-loved dish with great depth, so you'll want to use herbs that are bold enough to stand up to it. You don't have to limit yourself to one or two herbs, but try to avoid using more than six or seven (or your stew will end up tasting like a potpourri).
Wild game is a delicious and healthy alternative to store-bought meats, and deer-hunting season often creates an abundance of fresh venison just begging for inventive ways to be prepared. Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.
Bay is an excellent herb to use with recipes, calling for long-cooking of meats, and venison is no exception. Using bay to season venison is a classic marriage of strong flavors. Bay evens out the flavor of venison, giving it more of a robust richness, and taming the meaty flavor.
Juniper berries are a classic addition to venison dishes. It lends a slightly acidic, almost citrus flavor to the meat. Like other strongly flavored herbs, it stands up well to the meaty flavor and nearly tames it.
Most recipes call for juniper berries to be crushed and mixed with other ingredients in a coating applied to the venison before cooking, or in a marinade or brine for soaking the meat before cooking.
The naturally resinous flavor of rosemary is a perfect addition to wild meat recipes. For those using a recipe for roast venison that calls for potatoes, then rosemary will accompany both foods beautifully.
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.
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