Here is a list of meats , including game, and the herbs that you can use when preparing a meal. All the herbs mentioned work well with each other, and you can use the herbs in any combination that you want ( all the herbs or just 2 or 3 that are mentioned)
You may use either dried or fresh herbs. Parsley can be used with just about anything.
English Lavender (Lavandula angustifolia) buds that are used in cooking. The English lavender is the preferred lavender of choice for cooking because of its sweet fragrance. The only lavender recommended for cooking is angustifolia, which has a light, sweet smell, whereas the others are all high in camphor oil, which is slightly bitter in food and is treated by the body as a toxin.
THE DIFFERENCE BETWEEN WINTER SAVORY AND SUMMER SAVORY:
SUMMER SAVORY is an annual; needs to be planted every year
SUMMER SAVORY is more delicate in flavor than WINTER SAVORY
SUMMER SAVORY can be used either fresh or dried
Use SUMMER SAVORY to enhance fish, vegetables, cheese and eggs, pea soups, beans and many other dishes.
SUMMER SAVORY LEAVES CAN BE USED fresh as a pleasant garnish. A common use in the south of France is to marinate goat cheese rounds in olive oil and savory. .
SUMMER SAVORY combines well with other herbs, bringing out each flavor without overwhelming.
WINTER SAVORY is a perennial; comes up every year.
WINTER SAVORY, should be dried.
Use WINTER SAVORY FOR strong meat dishes and hearty bean stews.
SAVORY is interchangeable with THYME
LAMB: rosemary, spearmint, summer savory, thyme, marjoram, parsley
RACK OF LAMB: parsley, rosemary, thyme, sage, savory , lavender buds,
LEG OF LAMB: lavender, rosemary, English thyme leaves,
BRAISED LAMB SHANKS: thyme, rosemary, bay,
CHICKEN AND TURKEY : parsley, sage, summer savory, rosemary, lovage, marjoram, onion
TURKEY (Whole): thyme, sage, basil, marjoram, saffron, French Tarragon, parsley ground fennel seed, savory, chervil, lemon peel and or orange peel.
The following is a real nice recipe for a whole turkey baste: (using dried herbs)
1 ½ teaspoons thyme
3 tablespoons sage
2 tablespoons parsley
1 tablespoons ground fennel seed
¾ teaspoon nutmeg
¾ teaspoon allspice
¾ teaspoon dry yellow mustard
¾ teaspoon chervil
¾ teaspoon savory
1 tablespoons each :lemon zest and orange zest*
½ cup white wine
Combine all herbs together. Add the lemon and orange zest, add the wine.
Allow to set undisturbed for 1 hour.
Brush inside and outside of the turkey with the mix. Begin to bake or cook turkey, basting throughout .
( If you don’t have all the ingredients mentioned, don’t fret! Use what ingredients you do have. If you don’t have Lemon or Orange zest, then just use ½ tablespoon of lemon juice and ½ tablespoon of orange juice or just 1 tablespoon of either one. Same for the wine, if you don’t have it, leave it out. This is yours, no one needs to know anything! Just use what you have and ENJOY what you are doing!)
ABOUT LEMON OR ORANGE ZEST OR JUST USING DRIED LEMON OR ORANGE PEEL:
· For lemon and orange zest: take the peels of the fresh lemons and oranges and spread them out on a paper towel and place the this where you do not have to disturb it for at least 24 hours. Peels are ready when they are very dry and you have to break them.
· You can put the dried peels in the blender and grind them to the desired fineness and then use them. What you don’t use, put in a sandwich bag, seal it and put in the freezer. Use as needed. If you are just going to freeze the peels, you can just put them in the sandwich bag as pieces and as you need them, blend them fine.
· The peels will keep fresh this way for a long time.
BEEF: basil, bay leaf, garlic, ginger, oregano, rosemary, savory, French Tarragon, thyme
VEAL: basil, bay leaf, chervil, marjoram, parsley, rosemary, savory, Lemon Thyme
PORK TENDERLOIN: parsley, rosemary, sage, savory, marjoram, oregano
rosemary, sage, thyme bay leaves, yellow mustard seeds
PORK CHOPS: sage, rosemary, savory
NOTE: with any game, including snake, make sure it was freshly killed and bled.
WILD GOOSE, DUCK,VENISON, BUFFALO , MOOSE, BEAR, RABBIT, HARE, SQUIRREL, PORCUPINE, WOODCHUCK
Parsley, marjoram, lemon balm,( and or/ lemon grass, lemon verbena, lemon basil) rosemary, summer savory, juniper berries (crushed), garlic, thyme( lemon thyme or English thyme) , sage, spearmint
QUAILS: fresh ginger , lemon zest, cinnamon, sage
EXTRA: cognac; red wine
JUST WILD BOAR: onion, garlic, juniper berries, bay leaf, parsley, lemon thyme
EXTRA: red (Marsala) or white wine
A MARINADE FOR JUST VENISON OR BEAR:
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large sliced onion
½ to 1 cup of red wine
¼ cup apple cider vinegar
Rub salt all over the meat. Then, brush on the above marinade ingredients. Marinate meat in a glass container for 24 hours in the refrigerator.
FOR JUST VENISON: garlic, oregano, thyme, allspice
For just RABBIT, HARE: French Tarragon, rosemary, lemon herbs (lemon thyme, lemon balm)
ALLIGATOR: cayenne pepper, chili powder; garlic, French tarragon, lemon peel or lime zest, thyme, sage , parsley
RATTLESNAKE: paprika, lemon thyme, onion, garlic, juniper berries , basil, rosemary, lime zest
Beware of rattlesnakes, as they can still bite you after they are dead due to a reflexive action of the nervous system. Lopping the head off, burying it, and then skinning and cleaning the snake are the recommended methods established by the military and used by survivors. Cut the head off at least 2 to 4 inches down the neck to avoid the venom sacks, then skin and rinse out the guts.
Generally, with any snake meat, you will want to marinade it in the refrigerator for at least 24 hours. Never eat raw or under cooked snake.