Sherry’s Wild Spice Blend








Sherry’s Wild Spice Blend

1 tablespoon powdered rosemary*
2 teaspoons powdered marjoram
1 tablespoon powdered  sage  
1 teaspoon powdered ginger                                                                                                                                                                                                 2 tablespoons  finely rubbed  rubbed parsley                                                                                                                                                                                                                                                     1/2 teaspoons powdered thyme  
4 tablespoons  brown sugar 
2 teaspoons  pepper
1 tablespoon  powdered paprika                                                                                                                                                                                                                                                ¼ teaspoon cayenne
2 tablespoons garlic salt (or ½ garlic powder, ½ salt)
2 tablespoons onion salt  (or ½ onion powder, ½ salt)
2 teaspoons dry powdered tomato**                                                                                                                                                                         Optional: 2 tablespoons powdered chicken Oxo    


My Garden Sage



With the rosemary and marjoram this makes a good rub or ingredient for wild meat. It also makes a good coating for Chicken  or Potato Wedges with about 3 Tb. of flour. I just used it like this to make sandwich meat:




I had 4 Moose Steak that I thought might be tough and knew would be dry (moose meat is dry).


Wild bull moose

I put it in the slow cooker for 4 hours with 2 Pork Chops (fat and all) on top, adding a teaspoon each of salt, pepper, and garlic powder and then a cup of chopped onion over all that. 

When it was cooked, cooled, fat removed, I put it all in the blender with enough of the drippings (where all the flavour is) to make it moist and hang together. I added 2 tablespoons of my wild spice blend above.

* I only had Rosemary leaves which don’t become a powder in my blender, so I use a (clean) rock on a plastic,rough-surfaced cutting board to grind it and then I put it through a metal strainer to get the big straw-like pieces out. Yes I know there is a ‘bowl and grinding tool’ (the name isn’t coming) for this, but it’s never been introduced to my eyes in any store I’ve been in.

**I used some sundried tomato I had and pulverized them in my trusty blender too. I love my blender. XOXO



*You may use this recipe for your own personal use and not for financial gain, as all rights belong to sherry at If you share the recipe, please send this information with it as well as this blog link.


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33 Responses to “Sherry’s Wild Spice Blend”

  1. Funny! Its called a Mortar and Pestle. I have had access to numerous varieties over the years and have never really found one that I wanted. One day I decided that in the meanwhile, a good rock would do the job. The second I had the thought, my eyes rested upon a suitable rock poking out of the soil. A bit of digging revealed the most amazing rock. It fit perfectly into my hand. There were grips in just the right places for my fingers. Upon closer inspection, I began to discover small chips in a pattern on one edge. It seems to be a crude scraper tool from another era used probably thousands of years ago. The area I found it in is a dug up and overturned creek bed. I am really proud of my rock and I take it with me everywhere I go. Its a great little multitasker. Peels, smasher, paperweight. hahha. And when I want some serious grinding action, I grab a flat rock and go to town. OH. Its a great meat mallet as well, thats what I use it for the most.

    • sherry says:

      I don’t feel nearly so strange now. Thanks.

      • Naomi says:

        Sadly, I have never found a good rock that pleases me. Perhaps I haven’t put enough effort into, knowing that I would have to justify it’s existence in my kitchen to other people that live here.
        If the perfect rock came along, I wouldn’t hesitate to use it! I love that both of you came up with such a remarkable, simple earthy tool.

      • Haha well that’s good. I think it’s the genes of Chief Sitting Bull calling to me. It’s definitely a Cave Man rock. As Naomi will attest to, I showed it off proudly on Facebook to a very unnapreciative audience haha!

        • sherry says:

          Yah it sounds special. I’ll have to keep my eyes to the ground. I like rocks. Have I said that before? Teehee.

  2. Naomi says:

    Your blend sounds wonderful. I have a mortar and pestle that I got from Bed Bath and Beyond.

    Next time you are in Edmonton:

    8882 170 Street
    Suite 2554
    Edmonton, AB T5T 4M2
    Phone: 780-484-3046

    I love mine and it looks great on my counter.

  3. Naomi says:

    I need to try this recipe. Actually, I need some moose meat so I can try this recipe. :)

    • sherry says:

      Try it on Buffalo. It’s the tame meat (never thought I’d say that) that is the closest to Moose. The last Moose I did (last week) I put it with some Pork on the slow cooker and them ‘blendered’ it into a sandwich spread. Moose and Buffalo are dry.

  4. Naomi says:

    I didn’t have all the spices, so I didn’t get the same results. Still fantastic!

  5. Naomi says:

    Where can you buy tomato powder?

    • sherry says:

      I just powder dried tomatoes in my blender. I don’t know if you can buy it. They have dry tomato powder in dry soup mix, so I thought it might be out there.

      • Naomi says:

        I’ve done that before and it didn’t even register when I made this recipe.

        • sherry says:

          I’m pleased to re-awake your creativity.

          • Anna-Marie White says:

            Oh. You really reawakened mine with the Anna-Marie’s BIRTHDAY ASIAN dipping sauce from Sherry recipe. I have gone CRAZY with it. I kid you not, I slather that stuff on everything. The other day I ran out of apricot and added some kumquat marmalade and cumin and whoooaaa….
            I never mentioned this because I forgot, but I used to buy a special apricot ginger mustard from Napa Valley. I would find it on sale and buy several jars because I was in love with this stuff. I haven’t had it since. Until I made your recipe! I racked my brains until I remembered where I had tasted it before. Its really close, and that stuff is an expensive gourmet condiment. So you can be very proud!

      • Anna-Marie White says:

        OHH!! GOOD idea! Talk about resourceful. I am sure its out there but it will be laced with something bad for ya. I have to try this!
        Thanks “:)

  6. Naomi says:

    I made this spice with none of the tomato powder, less of the sugar and not so exact measurements. I used it in a chicken/sour cream/spice mix. I put it on tortillas with lettuce and cooked peas. It’s yummy!

    • sherry says:

      You’re making me hungry. I’m munching on pea pods and thinking I’ve had enough for now. I want chicken now.

  7. Sundried Tomatoe Powder! Why didn’t I think of that!

  8. Naomi says:

    I’m just going to say… this spice, without the tomato paste, is absolutely fantastic on chicken. :)


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