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Cloves: The dried buds of a tropical evergreen, cloves are a wonderful blast of fragrance and flavor. They were the first known breath fresheners, but have a long, rich history in the spice trades. These sweet but pungent buds can overwhelm a recipe, so beware!

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
helps prevent inflammation and soothe arthritis

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

serves
prep time: 10
cook time: 287

ingredients

1/3 cup olive oil, divided
1 cup chopped onion
1/2 cup sweet Italian sausages, casings removed
Roasted Bosc Pears
1/2 cup pecans, toasted
1/3 cup dried currants
1 teaspoon chopped fresh rosemary
,
1 2.5 pounds rack of venison, frenched (8 bones)
,
2 medium onions, thinly sliced
2 heads of garlic, cloves separated, root ends trimmed, unpeeled
6 fresh rosemary sprigs
1 bunch fresh thyme

directions

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion, sauté, until translucent, about 7 minutes. Add sausages. Sauté, until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X, roll handle to create 1- to 2 inch-diameter cavity. Stuff with filling.

Preheat oven to 425 degrees. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil, sprinkle with salt and pepper. Heat large skillet over high heat. Add venison, cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120 degrees for rare, about 20 minutes. Let stand 10 minutes. Carve between bones, serve with vegetables.