The right spices for game

When seasoning game meat, six basic spices are normally used - here is the perfect mixing ratio:

Briefly toast the spices together in a coated pan without fat, let them cool and then grind them in a mortar.

But thyme, marjoram, juniper, garlic, onion or other spices can also be used and combined depending on the type of meat and the preparation.

Generally speaking, the spices must be strong, because the game meat is best complemented by earthy, warm aromas.

Especially with game, there should also be a slightly sweet component as well as a fruity note.

This takes the edge off the gamey flavor a little, while refining the aftertaste.

Ginger, juniper berries and the like are ideal for giving venison that certain something.

This is how game is seasoned

If the meat is only briefly fried, salt and pepper and, depending on taste, a little garlic are perfectly sufficient.
If the meat needs to cook for longer, the classic methods mentioned above can be used.
The timing of seasoning also plays a role. Salt should be used sparingly and added as late as possible, otherwise it draws too much moisture out of the meat.
Some dried spices, such as paprika powder, quickly become bitter at high temperatures and should also only be added after cooking.
All other ingredients can be added to the meat during cooking to achieve the optimal aroma.

Game meat is predominantly consumed in autumn and winter.

For this reason, fresh spices and herbs are often unavailable, and dried and frozen versions must be used.

However, this is not a problem at all, because if stored correctly, thyme, bay leaves and the like hardly lose any aroma.

Only lemongrass and mint should be fresh, although these are only suitable for a few wild species anyway.

Special spice blends can also be used.

High-quality products are in no way inferior to fresh spices, but offer less scope for flavor experiments.

Our recipe recommendations

The right seasoning depends on the preparation method and type of meat - however, some tips and tricks always apply:

Garlic should generally be cut rather than pressed, as otherwise it can burn and release bitter substances.
For this reason, thin pieces of meat are only fried on one side and seasoned on the other.
A combination of juniper berries and peppercorns is just as suitable as a spicy version made with thyme and ginger.

The following additional tips can further enhance the flavor of the venison:

Season game before or after roasting.
Use the spices as a base for the sauce as well.
First, toast fresh spices without fat.
Use exotic spices like saffron and cloves sparingly.
Meat pieces that are to be briefly fried should under no circumstances be marinated beforehand and should only be gently fried.
When frying medallions and fillets, it is sufficient to lightly coat them in flour beforehand and then season them only with salt and pepper.

To make the meat even more tender before frying, you can marinate it in red wine or buttermilk for a few hours:

Those who heed these tips and tricks and adapt them to the respective preparation method and type of meat can season the game meat perfectly!