Rosemary Salt

(from Tri Chef’s recipe box)

This recipe goes with Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

Source: Cooking Light

Ingredients

  • 1/4 cup chopped fresh rosemary
  • 3 tablespoons kosher salt
  • 3 juniper berries, crushed

Directions

  1. Combine all ingredients in a mini food processor; process until finely chopped.

  2. Yield: 1/4 cup (serving size: 1/4 teaspoon)

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