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Meat, Poultry and Game
Appears in
Published 1991
Keen cooks quite soon discover that fresh herbs act like a seasoning for meat.
They bring out its true taste and provide an aromatic foil for its rich flavour.
Yet at each stage in the cooking process herbs contribute a subtly different effect.
A joint of beef or a saddle of hare, for instance, slowly marinaded in a blend of thyme and juniper berries mixed with wine, yoghurt or fruit juice can produce a sumptuous dish of complex yet harmonious flavours that quite transforms the separate ingredients.
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