Spices add subltey to the adventrous flavor of venison.
Venison's gamey flavor is tamed with simple spices. The meat of a deer is a nutritious main course that does not need much spice to enhance the taste. But just the right amount of high-quality spices separates the impressive from the extraordinary. Exotically spiced venison paired with a simple potato side dish may surprise, while a simple salt and pepper venison with a bold collage of vegetables is a hunter's dream.
Coriander
Coriander is best described as mildly tangy. Mixed with complementary spices, such as thyme, sage and lemon pepper, coriander adds a freshness on the palette. The spice is mild enough to blend with sweet spices, such as nutmeg or cinnamon. Venison partners well with sweet flavors. Andreas Viestad, author of "Kitchen of Light: New Scandinavian Cooking," combines venison with juniper and lingonberries to off-set the meat's natural savory flavor.
Fennel Seed
Fennel seed is used in Italian cuisine and fish dishes, but it is often overlooked when seasoning red meats. The seed has a licorice flavor that adds an original smoothness to the taste of venison. Fennel is considered sweet and should accompany tangy or sweet ingredients in a venison marinade such as orange juice, red wine, currents, vinegars or lemon juice.
Cardamom
Cardamom is used in curries throughout Indian, so its strong flavor comes as no surprise. Cardamom should be used in moderation, otherwise a cook runs the risk of overpowering the natural flavor of venison. Cardamom will accentuate the meat with a bold and spicy flavor. Cardamom also has the potential to add sweetness to a savory dish, demonstrated by its use in pastries and breads. The spice blends with nutmeg, pepper, lemon, cinnamon and salt.
Salt and Pepper
Salt and pepper are staples of meat seasoning.
Salt and pepper are mainstays for meat seasoning. Sea salt is the best choice for venison; however, it should be used in moderation as it has the potential to overwhelm the subtler flavors of venison. Salt is either rubbed directly into the meat or mixed into a marinade. Pepper is best used as whole peppercorns. The whole peppercorns will maintain their distinctive flavor during cooking.
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