Patrick Oconnell
Venison and goat cheese are both versatile ingredients that can be paired with a variety of herbs. For venison, herbs like bay, juniper berries, rosemary, sage, and sweet marjoram are often used to complement its strong flavour. Meanwhile, goat cheese has a tangy and bright flavour that pairs well with herbs such as basil, thyme, chives, dill, and rosemary. When combined in a dish, these ingredients can create a unique and flavourful profile.
Herbs that go well with venison and goat cheese
| Characteristics | Values |
|---|---|
| Herbs that go well with venison | Bay, juniper berries, rosemary, sage, savory, sweet marjoram, cardamom, chervil, chives, cinnamon, cloves, coriander, fennel, garlic, ginger, lemongrass, mustard, nutmeg, orange, parsley, pepper, shallots, star anise |
| Herbs that go well with goat cheese | Basil, thyme, chives, dill, rosemary, oregano, tarragon, parsley, Italian basil, Thai basil, mint, chives, dill |
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What You'll Learn
- Herbs that go well with goat cheese: basil, thyme, chives, dill, rosemary, and tarragon
- Herbs that complement venison: bay, juniper berries, rosemary, sage, and sweet marjoram
- Herbs that go well with goat cheese and venison: rosemary
- Herbs that go well with goat cheese and venison: thyme
- Herbs that go well with goat cheese and venison: chives
Herbs that go well with goat cheese: basil, thyme, chives, dill, rosemary, and tarragon
Goat cheese is a versatile ingredient that pairs well with many herbs. Some common herbs that complement goat cheese include basil, thyme, chives, dill, rosemary, and tarragon.
Basil, a versatile herb with a slightly sweet and tangy flavour, pairs well with goat cheese. It adds a fresh taste to the cheese and can be used in various dishes, such as pasta sauces, salads, or simply spread on bread. Thyme, with its earthy and slightly pungent flavour, also blends beautifully with goat cheese. It enhances the tanginess of the cheese and is a popular choice for appetizers and snacks.
Chives, a mild onion-flavoured herb, are another excellent addition to goat cheese. They add a subtle sharpness and are versatile enough to be used in a variety of dishes. Dill, with its bright and fresh flavour, is also a wonderful pairing with goat cheese. It adds a unique taste and is perfect for those who want to experiment with different flavours.
Rosemary, a strongly aromatic herb with a woody and slightly pungent flavour, is another classic pairing with goat cheese. It adds depth and complexity to the cheese and is often used in recipes featuring wild meats such as venison. Tarragon, with its subtle anise flavour, is also worth considering when pairing herbs with goat cheese. It adds a unique taste and can truly make the cheese pop!
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Herbs that complement venison: bay, juniper berries, rosemary, sage, and sweet marjoram
Venison has a strong natural flavour that can be difficult to season. However, there are several herbs that complement venison well, including bay, juniper berries, rosemary, sage, and sweet marjoram.
Bay is a classic addition to venison recipes, helping to even out the flavour of the meat and giving it a robust richness. It is ideal for slow-cooked dishes, such as soups and stews, as it releases its flavour slowly during cooking. Juniper berries are another classic addition, lending a slightly acidic, citrus flavour to the meat. They can be crushed and mixed with other ingredients to create a coating or marinade for the venison.
Rosemary is a perfect addition to wild meat recipes, especially when paired with potatoes. It stands up well to the strong flavour of venison and cuts through any heaviness in more rustic recipes. Drape sprigs of rosemary over the meat or sprinkle ground leaves before cooking, or combine it with other spices to create a rub.
Sage is a versatile herb that can be used fresh or dried with venison. It has a strong flavour, so use sparingly, especially when cooking recipes that will be frozen as the flavour will intensify. Sweet marjoram, a type of oregano, is richer and more balanced, holding up well to the stronger-tasting wild game. It adds a depth of flavour that is unmatched and can be used in any venison recipe.
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Herbs that go well with goat cheese and venison: rosemary
When it comes to herbs that complement goat cheese and venison, rosemary is an excellent choice. With its naturally resinous flavour, rosemary is a perfect addition to wild meat recipes like venison. The strong flavour of rosemary stands up well to the robust taste of venison, helping to balance and enhance the overall dish.
In terms of preparation, rosemary can be used in several ways when cooking venison. Fresh rosemary sprigs can be draped over the meat before cooking, infusing their aroma into the dish. Alternatively, rosemary leaves can be finely chopped or ground, then sprinkled over the venison as a seasoning. This ground form is also ideal for creating a rub or marinade for the venison, where the herb is combined with other spices or liquids to further enhance the flavour.
The versatility of rosemary with venison is highlighted in various recipes. It pairs well with other herbs and spices commonly used with venison, such as juniper berries, bay leaves, and mustard powder. Additionally, rosemary complements side dishes often served with venison, like roasted potatoes.
Rosemary also goes well with goat cheese, a common ingredient in venison dishes. Goat cheese has a creamy texture and a distinct flavour that pairs beautifully with rosemary in recipes like goat cheese and rosemary savoury rolls. The goat cheese provides a subtle tanginess that balances the aromatic rosemary, resulting in a harmonious flavour profile.
In conclusion, rosemary is an ideal herb to pair with both goat cheese and venison. Its strong flavour enhances the taste of venison, while its aroma and versatility make it a valuable ingredient in a variety of recipes. When combined with goat cheese, rosemary adds a savoury touch that elevates the overall dining experience.
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Herbs that go well with goat cheese and venison: thyme
Thyme is a versatile herb that pairs well with both goat cheese and venison. For goat cheese, thyme can be used in a marinade with olive oil, garlic, lemon peel, and peppercorns. This can be served with crackers, in a salad, or as a spread for sandwiches. Thyme can also be used in sauces for goat cheese-topped dishes, such as grilled venison with goat cheese and blackberry sauce. In this case, thyme is added to a mixture of blackberry jam, brandy, wine, and pepper, which is then spooned over the grilled venison and goat cheese.
Thyme is also a good herb to use with venison, as it can help to balance the strong, meaty flavor of the meat. It can be used in a rub or marinade for the venison, or added to a sauce to be served with the dish. Thyme pairs well with other herbs commonly used with venison, such as rosemary and juniper berries, which are often added to venison dishes to complement and tame the strong flavor of the meat.
When using thyme with goat cheese, it can be combined with other herbs such as basil, chives, dill, rosemary, or oregano. Thyme can also be used to make a sweet marinade for goat cheese, with honey and lavender. This type of marinade typically needs to be refrigerated for at least a couple of hours to allow the flavors to blend.
For venison, thyme is often used alongside other herbs such as rosemary, juniper berries, bay leaves, sage, and marjoram. These herbs help to enhance the flavor of the venison and can be added during cooking or used as a rub or marinade. Thyme is a particularly good herb to use with venison as its flavor is not overpowering, allowing the taste of the meat to shine through.
Overall, thyme is a versatile herb that can enhance the flavor of both goat cheese and venison. It can be used in a variety of ways, including marinades, rubs, and sauces, and can be combined with other herbs to create unique and delicious flavor profiles.
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Herbs that go well with goat cheese and venison: chives
Chives are a versatile herb that can be used to enhance the flavour of goat cheese and venison. Chives are part of the onion family and have a mild onion-like taste and smell. They are tubular in shape and have a bright green colour. Chives are a great addition to any dish with goat cheese and venison as they offer a subtle onion flavour without being too overpowering.
Chives are often used as a garnish, but they can also be added to recipes as an ingredient. When used as a garnish, chives can add a bright pop of colour and a subtle onion flavour to a dish. When used as an ingredient, chives can be chopped and added to recipes such as sauces, dips, and spreads. Chives are also commonly used in egg dishes, such as omelettes and frittatas, as well as in salads and soups.
Goat cheese, also known as chèvre, is a soft, creamy cheese made from goat's milk. It has a tangy, acidic flavour that pairs well with the mild onion taste of chives. Chives can be added to goat cheese to make a spread or dip, or they can be sprinkled on top of goat cheese as a garnish. Chives and goat cheese are a classic combination that can be used in a variety of dishes, such as Silver Fern Farms' Venison, Goat Cheese, and Cranberry Sauce Vol-au-Vents, where chives are added to the goat cheese filling.
Venison is a type of meat that comes from deer. It is a lean, tasty red meat with a strong, gamey flavour. The strong flavour of venison can be difficult to season, but chives can help to enhance the flavour without overwhelming it. Chives can be used as a garnish on venison dishes or added to sauces and marinades. Chives also go well with other herbs commonly used with venison, such as rosemary, juniper berries, and sage.
In addition to their culinary uses, chives also have some health benefits. They are a good source of vitamins and minerals, including vitamins A and C, and they also contain antioxidants. Chives have been used in traditional medicine to treat various ailments, and they are also said to have antibacterial and anti-inflammatory properties.
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Frequently asked questions
Basil, thyme, chives, dill, rosemary, oregano, and tarragon are all great options to pair with goat cheese.
Bay is an excellent herb for recipes that require long cooking times, such as soups and stews. It releases its flavor slowly and helps to tame the strong meaty flavor of venison.
Juniper berries are a classic addition to venison dishes, giving the meat a slightly acidic, citrusy taste.
Rosemary is a perfect addition to wild meat recipes, especially when paired with potatoes. It stands up to the strong flavor of venison and creates a well-rounded dish.
Dried sage is a flavorful herb that can be used to season venison. It adds a unique taste when dried and ground, but use sparingly as too much can create a bitter flavor.
