fedia shitpost

Seasoned? Ehhhhh, kinda not the term I would use since it's very rarely in its native form, or as a dried herb.

It's pretty much always in sauces and such, which I dunno if I can call that seasoning, it just doesn't fit in my head?

But mint, used sparingly, goes nicely with some pork cuts, and tends to do well with any gamy meat at all. Exactly how well varies, and the cut matters, but it's one of those flavors that mutes gaminess without trying to smother it with something that also smothers the other flavors as well.

Venison, not a good pick, imo. But rabbit, goat, squirrel, and lamb/mutton work with mint pleasantly. Squirrel is probably the least beneficial pairing since it's usually just stewed, though.

But I've had mint in sauces on beef and chicken where it worked okay. Beef more than chicken.