The importance of spices

[Gazrok]

I've seen it mentioned a few times in threads where wild game was mentioned as a protein source. However, it was also mentioned that spices can go a LONG way towards making this more palatable.

So, what spices?

Salt and Pepper are a given, pretty basic.

DUCK: chervil , cinnamon, coriander, cumin seeds , dill weed, fennel seeds, ginger, juniper berries, lemon zest, marjoram, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric
EXTRA: sweet white wine, dry white wine, sweet sherry, brandy, cognac, oranges, raisins, yogurt

GOOSE: aniseed, bay leaf, caraway seeds, cinnamon ,cayenne, coriander, garlic, ginger, juniper berries, lemon zest, minced meat, onion, sage, thyme
EXTRA: Madeira, dry white wine, gin, dry red wine, calvados, raisins, yogurt

PHEASANT: bay leaf, cayenne, cloves, garlic, juniper berries, leeks, lemon grass, onion, black and white and green peppercorns, paprika, rosemary, sage, thyme
EXTRA: dry white wine, cognac, sweet vermouth, Glenfarclas malt whiskey, gin, oranges, dry mustard, Stilton, Roquefort

GROUSE: mushrooms, nutmeg, shallots, thyme
EXTRA: hazelnuts, muscat grapes, oranges. Madeira, muscat wine, green tea, yogurt

PARTRIDGE/ QUAIL: bay leaf, cardamom, cinnamon, chilli peppers, cayenne pepper, coriander, cumin, garlic, garam masala, ginger, lemon zest, mint, nutmeg, onion, parsley, ground saffron, sage, thyme
EXTRA: brandy, dry white wine, sweet wine, champagne (quails), cognac

DEER: allspice , cardamom, ground cumin, cinnamon, cayenne pepper, cloves, chilli powder, coriander leaves, dill, garlic, ginger, juniper berries, lemon, nutmeg, onion, oregano, parsley, rosemary, star anise, thyme
EXTRA: dry white wine, Madeira, dry sherry, cognac, cider, kumquats, mushrooms, yogurt, coconut

RABBIT/HARE: bouquet garni ( parsley, bay leaf, celery leaves, marjoram, lemon zest), cinnamon, cloves, garlic, ginger, juniper berries, nutmeg , onion, parsley, rosemary, saffron, tarragon , thyme
EXTRA: dry red wine,dry white wine, dark rum, raisins, pine nuts

WILD BOAR: cayenne pepper, coriander leaves, cloves, cinnamon , garlic, ginger, juniper berries, lemon, onion, red chillis, rosemary, tarragon
EXTRA: dry red wine, dry white wine, cognac, Marsala ,cider vinegar, quince, pecorino cheese, raisins, pine nuts

Field & Stream's Ultimate Wild Game Rub

Time: 10 minutes; Difficulty: Easy

¼ cup kosher salt

¼ cup ground black pepper

¼ cup sweet paprika

1 tablespoon brown sugar

1 tablespoon granulated sugar

2 tablespoons dried thyme

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon juniper berries, crushed and minced

1 teaspoon cayenne pepper

Combine all the ingredients in a bowl and mix well. For best results, use your fingers to fully distribute the juniper oils. This makes 1¼ cups, enough for 8 to 10 pounds of meat. Kept away from heat and light, it will last up to six months.

 

[Snowflake]

O man I'm hungry now and it's almost 11: at night here....Bang goes the eating plan and your getting the blame! .
As long as I cook on a fire it tastes good anyways. as I said on your post about skills 2 learn before shtf....I need to learn my local plant life for cooking and such like.

 

[Brent S]

I've seen it mentioned a few times in threads where wild game was mentioned as a protein source. However, it was also mentioned that spices can go a LONG way towards making this more palatable.

So, what spices?

Salt and Pepper are a given, pretty basic.

DUCK: chervil , cinnamon, coriander, cumin seeds , dill weed, fennel seeds, ginger, juniper berries, lemon zest, marjoram, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric
EXTRA: sweet white wine, dry white wine, sweet sherry, brandy, cognac, oranges, raisins, yogurt

GOOSE: aniseed, bay leaf, caraway seeds, cinnamon ,cayenne, coriander, garlic, ginger, juniper berries, lemon zest, minced meat, onion, sage, thyme
EXTRA: Madeira, dry white wine, gin, dry red wine, calvados, raisins, yogurt

PHEASANT: bay leaf, cayenne, cloves, garlic, juniper berries, leeks, lemon grass, onion, black and white and green peppercorns, paprika, rosemary, sage, thyme
EXTRA: dry white wine, cognac, sweet vermouth, Glenfarclas malt whiskey, gin, oranges, dry mustard, Stilton, Roquefort

GROUSE: mushrooms, nutmeg, shallots, thyme
EXTRA: hazelnuts, muscat grapes, oranges. Madeira, muscat wine, green tea, yogurt

PARTRIDGE/ QUAIL: bay leaf, cardamom, cinnamon, chilli peppers, cayenne pepper, coriander, cumin, garlic, garam masala, ginger, lemon zest, mint, nutmeg, onion, parsley, ground saffron, sage, thyme
EXTRA: brandy, dry white wine, sweet wine, champagne (quails), cognac

DEER: allspice , cardamom, ground cumin, cinnamon, cayenne pepper, cloves, chilli powder, coriander leaves, dill, garlic, ginger, juniper berries, lemon, nutmeg, onion, oregano, parsley, rosemary, star anise, thyme
EXTRA: dry white wine, Madeira, dry sherry, cognac, cider, kumquats, mushrooms, yogurt, coconut

RABBIT/HARE: bouquet garni ( parsley, bay leaf, celery leaves, marjoram, lemon zest), cinnamon, cloves, garlic, ginger, juniper berries, nutmeg , onion, parsley, rosemary, saffron, tarragon , thyme
EXTRA: dry red wine,dry white wine, dark rum, raisins, pine nuts

WILD BOAR: cayenne pepper, coriander leaves, cloves, cinnamon , garlic, ginger, juniper berries, lemon, onion, red chillis, rosemary, tarragon
EXTRA: dry red wine, dry white wine, cognac, Marsala ,cider vinegar, quince, pecorino cheese, raisins, pine nuts

Field & Stream's Ultimate Wild Game Rub

Time: 10 minutes; Difficulty: Easy

¼ cup kosher salt

¼ cup ground black pepper

¼ cup sweet paprika

1 tablespoon brown sugar

1 tablespoon granulated sugar

2 tablespoons dried thyme

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon juniper berries, crushed and minced

1 teaspoon cayenne pepper

Combine all the ingredients in a bowl and mix well. For best results, use your fingers to fully distribute the juniper oils. This makes 1¼ cups, enough for 8 to 10 pounds of meat. Kept away from heat and light, it will last up to six months.

Wow, I need to check my spice lists! Pepper, onion, and garlic are my staples. Salt used to be but had to give it up completely, although I stock it as it may be a good preservative one day. I made a stir fry tonight with some of the large leaves from my cabbage plants, (I was curious if they were edible so I googled it), and used ginger for the first time with it. Turned out really good. I think stocking even less common spices is wise so you can have new favors occasionally. Remember, if you can, vacuum pack them and keep them in a cool, dark place for longer storage life.

 

[psalm 7]

Most popular dishes from around the world were started by someone cooking from their garden . while I'm doing all this spring gardening I think I'll make room for a spice patch this year .

 

[DrHenley]

There is another reason spices are important.

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat is overcooked or cooked at high temperatures. These chemicals are carcinogenic (cause cancer).

Marinades, and herbs and spices rubbed into the meat prior to cooking can significantly reduce the formation of HCAs and PAHs due to their antioxidant properties.

 

[Silent Bob]

I've seen it mentioned a few times in threads where wild game was mentioned as a protein source. However, it was also mentioned that spices can go a LONG way towards making this more palatable.

So, what spices?

Salt and Pepper are a given, pretty basic.

DUCK: chervil , cinnamon, coriander, cumin seeds , dill weed, fennel seeds, ginger, juniper berries, lemon zest, marjoram, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric
EXTRA: sweet white wine, dry white wine, sweet sherry, brandy, cognac, oranges, raisins, yogurt

GOOSE: aniseed, bay leaf, caraway seeds, cinnamon ,cayenne, coriander, garlic, ginger, juniper berries, lemon zest, minced meat, onion, sage, thyme
EXTRA: Madeira, dry white wine, gin, dry red wine, calvados, raisins, yogurt

PHEASANT: bay leaf, cayenne, cloves, garlic, juniper berries, leeks, lemon grass, onion, black and white and green peppercorns, paprika, rosemary, sage, thyme
EXTRA: dry white wine, cognac, sweet vermouth, Glenfarclas malt whiskey, gin, oranges, dry mustard, Stilton, Roquefort

GROUSE: mushrooms, nutmeg, shallots, thyme
EXTRA: hazelnuts, muscat grapes, oranges. Madeira, muscat wine, green tea, yogurt

PARTRIDGE/ QUAIL: bay leaf, cardamom, cinnamon, chilli peppers, cayenne pepper, coriander, cumin, garlic, garam masala, ginger, lemon zest, mint, nutmeg, onion, parsley, ground saffron, sage, thyme
EXTRA: brandy, dry white wine, sweet wine, champagne (quails), cognac

DEER: allspice , cardamom, ground cumin, cinnamon, cayenne pepper, cloves, chilli powder, coriander leaves, dill, garlic, ginger, juniper berries, lemon, nutmeg, onion, oregano, parsley, rosemary, star anise, thyme
EXTRA: dry white wine, Madeira, dry sherry, cognac, cider, kumquats, mushrooms, yogurt, coconut

RABBIT/HARE: bouquet garni ( parsley, bay leaf, celery leaves, marjoram, lemon zest), cinnamon, cloves, garlic, ginger, juniper berries, nutmeg , onion, parsley, rosemary, saffron, tarragon , thyme
EXTRA: dry red wine,dry white wine, dark rum, raisins, pine nuts

WILD BOAR: cayenne pepper, coriander leaves, cloves, cinnamon , garlic, ginger, juniper berries, lemon, onion, red chillis, rosemary, tarragon
EXTRA: dry red wine, dry white wine, cognac, Marsala ,cider vinegar, quince, pecorino cheese, raisins, pine nuts

Field & Stream's Ultimate Wild Game Rub

Time: 10 minutes; Difficulty: Easy

¼ cup kosher salt

¼ cup ground black pepper

¼ cup sweet paprika

1 tablespoon brown sugar

1 tablespoon granulated sugar

2 tablespoons dried thyme

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon juniper berries, crushed and minced

1 teaspoon cayenne pepper

Combine all the ingredients in a bowl and mix well. For best results, use your fingers to fully distribute the juniper oils. This makes 1¼ cups, enough for 8 to 10 pounds of meat. Kept away from heat and light, it will last up to six months.

Hope you don't mind, I copied your list. Great post, thank you. Made it part of my cooking checklist. regards