Back to Back Issues Page
Make Your Own Venison Spice Mix - Magical Spice Mixes #77
April 14, 2016

How to Make Your Own Venison Seasoning and Add Fab Flavours to Your Home Cooking


14th April 2016 -- Issue #77

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Venison Seasoning

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Venison Spice Mix

Making your own venison mix is ideal if deer is on the menu. And this easy-to-make homemade blend of herbs and spices is just the thing for seasoning and flavouring your meat to perfection.

Makes about 7 tbsp

3 tbsp cumin seeds
2 tbsp dried thyme
2 tbsp dried parsley
2 tsp black peppercorns
2-3 tsp chili powder
2 tsp garlic powder
2 tsp salt
2 tsp onion powder
2 tsp allspice berries
2 tsp dried sage
1 tsp whole cloves
4 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Crumble the bay leaves

  • Coarsely grind the cumin seeds, salt, peppercorns, allspice berries, cloves and bay pieces

  • Add to a bowl

  • Stir in the chili, onion and garlic powders

  • Finally, crumble in the dried thyme, parsley and sage. Combine thoroughly
That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click for a large collection of my other homemade mixes and blends.

Note: You could dry toast the peppercorns, cumin, allspice berries and cloves for a few minutes prior to grinding for even more flavour.

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page