I truly delight in fresh rosemary.  The aroma elicits a sense of joy, pleasure, and lightness.  Yet, simultaneously, the herb is so very grounding.  I also just love the fact that rosemary trees can be purchased around Christmas time – just to add a little “extra Christmas” to the mix.  Rosemary is not quite as intoxicating and thrilling as the aroma of fresh basil for me, but it does hold a close second.  Fresh herbs in general, are highly esteemed in my life.  Even just the sound of the names…sage, thyme, tarragon, basil, rosemary, rolling off the tongue are quite lovely.  My grandmother’s name is Rosemary, which I find particularly lovely.  In fact, I have always desired to carry a botanical sobriquet myself.

Fresh rosemary can be delicately simple or beautifully complex.  Fresh rosemary and venison prove to be both.

Fresh Rosemary and Venison Meatballs

Fresh rosemary, minced
Sea salt and pepper
Fresh ground venison

Mix all ingredients together and form into preferred size meatballs.  Bake at 350 degrees for 10-15 minutes.  Vension is truly best served rather rare.

This pairs wonderfully well with rosemary-scented mashers (potatoes or creamed cauliflower) and fresh tomatoes reduced with red wine vinegar and a dash of sea salt and pepper.