Juniper Pork Chops
1 oz butter
Sauce:
1 oz butter
2 Tbsp oil
1 garlic clove, crushed
1 onion, medium, chopped
2 tsp juniper berries, crushed
6 pork spare ribs or boneless chops
1 oz flour
2 bay leaves
? pt stock (reserved cooking liquid)
6 peppercorns
4 Tbsp sour cream
? pt cider
salt and pepper to taste
Heat butter and oil in a large frying pan
and cook onions until golden. Remove onions
and reserve. Add chops and brown on both
sides. Transfer meat to a casserole and add
onions, bay leaves, peppercorns and cider.
Cover and cook in the oven at 350F for 45
minutes or until tender. Remove chops and set
aside in a serving dish to keep warm while
making sauce. Melt butter in a saucepan and
gently cook garlic and juniper for 5 minutes.
Add flour, stir for a few minutes, then
gradually add the stock, stirring until smooth.
Now add sour cream, season to taste and reheat
very gently. Pour sauce over
chops and serve. (Cooking with Spices)

Pheasant in Gin
4 oz butter, diced
1 Tbsp flour
2 pheasants
2 Tbsp gin
salt
2 Tbsp orange juice
freshly ground black pepper
2 tsp red currant jelly
12 juniper berries, crushed
4 rashers streaky bacon, rinded
1 pint game stock or cider
Put half the butter into the body cavities
of the pheasants and rub the remainder over the
bird. Place the pheasants in a large casserole
and season with salt and pepper and the
crushed juniper berries. Arrange the bacon
rashers over the breasts of the birds. Pour on
half the stock. Cover and cook in a preheated
hot oven for 45-60 minutes, until the pheasants
are tender and cooked through. Remove the
pheasants to a warmed serving dish and keep
warm. Skim off the fat from the casserole and
stir the remaining stock into the juices. Whisk
in the flour and the gin, orange juice and red
currant jelly. Bring to a boil and simmer for 2-3
minutes, stirring. Taste and adjust the
seasoning. Carve the pheasants and serve carrot
puree and the gravy handed separately in a
warmed sauceboat. (The Encyclopedia of
Herbs, Spices and Flavorings)

T-Bone Steaks with Juniper Berries
4 T-Bone steaks
large pot of whole seed French mustard
1/4 cup crushed juniper berries
When grill is ready throw a few
handfuls of juniper needles on the fire to
release the aromatic smell that will flavor the
meat. Spread the steaks generously on one side
with mustard and crushed juniper berries, then
barbecue them on the open grill, mustard side
up first, for 3-4 minutes, then turn and repeat.
(Wild Food)

Venison Steaks with Juniper Sauce
1 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups beef stock
1/2 cup dry Madeira, such as Sercial
2 tsp ground juniper berries
salt
freshly ground black pepper
2 Tbsp oil
4 venison tenderloin steaks about 4 oz each
Melt 3 Tbsp of the butter in a saucepan.
Stir in the flour and cook over very low heat for
2-3 minutes, stirring constantly. Off the heat,
gradually stir in the beef stock until smooth.
Stir in the Madeira and return to the heat. Add
the juniper and continue to cook, stirring, until
the mixture is slightly thickened, about 5
minutes. Season to taste, keep warm. In a
skillet, combine the remaining 1 Tbsp butter
and the oil over high heat, add the venison and
cook, about 6 minutes for medium-rare. Season
to taste, transfer to warmed dinner plates, pour
over the sauce and serve with buttered
vegetables. (The Encyclopedia of Herbs Spices
& Flavorings)

Wild Mushroom and Juniper Berry
Sandwiches
? tsp unsalted butter
1 tsp olive oil
? lb chanterelle or oyster mushrooms
3 juniper berries, bruised
1 bay leaf
? tsp salt
1 tsp freshly ground black pepper
? cup dry white wine
4 coarse country bread slices, each ? inch thick
1 cup watercress leaves
In a skillet over medium heat, melt the
butter. When it begins to foam, add the olive
oil. Then add the mushrooms and stir to coat
with the butter and oil. Stir in the juniper
berries, bay leaf, salt and pepper. Cook until
the juices from the mushrooms are released,
about 3 minutes. Add the white wine and stir
to disperse the ingredients, reduce the heat to
low, cover, and simmer until the mushrooms
are very soft and the juice has thickened
slightly, about 20 minutes. Remove from the
heat and discard the bay leaf. Cut bread slices
in half and place two halves on each individual
plate. Top each with equal portions of the
watercress leaves and then with equal portions
of the mushroom mixture. Serve immediately.
(Herbes de Provence)

Chestnut and red cabbage salad with
juniper
1 small red cabbage, finely shredded
4 oz cooked chestnuts, finely sliced
? cup sour cream
6 juniper berries, crushed
? tsp paprika
salt and freshly ground pepper to taste
chopped parsley to garnish
Combine the cabbage and chestnuts in a
salad bowl. Beat together the remaining
ingredients except the parsley and leave for 15-
30 minutes for the flavors to develop. Toss the
salad in the dressing and sprinkle with the
chopped parsley. (The Macmillan Treasury of
Spices & Natural Flavorings)

Herb Blend for Wild Game
1 Tbsp dried parsley
1 Tbsp dried marjoram
1 Tbsp dried lemon balm
1 Tbsp dried rosemary
1 Tbsp dried summer savory
2 tsp dried juniper berries, crushed
1 tsp dried minced garlic
1 tsp dried thyme
1 tsp dried sage
1 tsp dried mint
Combine all the herbs in an airtight jar
and store away from heat and light. Use in
gravies, sauces, stuffings or marinade. Sprinkle
on venison, moose, rabbit, squirrel, beef, pork,
goose or duck. (Herb Mixtures & Spicy
Blends)

Chicken Liver Bruschetta
BRUSCHETTA
1 loaf crusty Italian bread
1 garlic clove halved
? cup extra-virgin olive oil
CHICKEN LIVERS
3 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
1 lb chicken livers, washed, trimmed, halved,
and dried
1 Tbsp balsamic vinegar
6 fresh sage leaves, minced, or ? tsp dried
sage, crumbled, plus additional sage leaves for
garnish
8 juniper berries, smashed
? tsp freshly ground black pepper
? tsp fine sea salt
? tsp cinnamon
pomegranate seeds, for garnish
To make the brushcetta, cut 12 ? inch
thick slices of bread. Reserve the rest for
another use. Grill or broil slices for about 1
minute on each side, or until golden brown and
crisp on the outside but still soft on the inside.
Rub one side of the toasts with garlic, and
drizzle olive oil on the same side. Set aside.
Heat the olive oil in a large skillet over medium
heat until hot but not smoking. Add the onion
and saut , stirring, until golden. With a slotted
spoon, remove the onion to a paper towel to
drain. Add the garlic to the skillet and cook
ober medium heat until golden. Add the
chicken livers and saut until browned, about 2
minutes on each side. Stir in the vinegar, sage,
juniper berries, pepper, salt and cinnamon and
cook for 1 more minute. Remove the chicken
liver mixture to a flat surface and chop
coarsely. Mound 2 teaspoons of the mixture on
the oiled side of each brushcetta. Garnish with
the onion and sage leaves, dot with
pomegranate seeds and serve. (Adriana s Spice
Caravan)

Paupiettes of Chicken Breasts with Juniper
Berries and Bacon
6 chicken breasts
salt and pepper
12 juniper berries, crushed
a squeeze lemon juice
9 oz bacon pieces
6 Tbsp chopped walnuts
6 Tbsp fomage frais
6 large green cabbage leaves
2 oz butter
10 oz chicken stock
1 tsp cornstarch
4 oz light cream
finely chopped chives
Place the chicken breasts between
sheets of waxed paper or plastic and beat out
gently with a bottle or rolling pin to flatten
them slightly. Season with salt, pepper,
crushed juniper berries and lemon juice. Leave
to marinate while you prepare the filling.
Stew the bacon pieces gently in a heavy
pan until the fat runs and they re barely cooked.
Do not let them brown. Tip away most of the
fat and add the walnuts. Remove from the heat
and stir in the fromage frais to bind it all
together. Taste for seasoning no salt should
be necessary, but maybe a little pepper.
Blanch the cabbage leaves in boiling
water for 2 minutes. Cut away the hard central
rib and lay them on a teatowel to dry. Place the
chicken breasts on top, one to each leaf. Divide
the filling among them. Roll up the breasts and
lay them seam side down on a board.
About 15 minutes before serving time,
melt the butter in a large shallow pan which
will take all the breasts in one layer. Put them
in seam side down and fry gently for 2 minutes.
Turn and fry gently for a further 2 minutes,
then add the stock and simmer gently for a final
5 minutes. Remove the breasts to a side dish
and keep warm in a low oven. Heat also the
serving plates. Reduce the cooking juices by
half to about 7 oz. Mix the cornstarch into the
cream and whisk it into the stock off the heat.
Bring back to the simmer and add the chives.
Taste for seasoning. To serve, slice the chicken
rolls into 3/8 inch slices and fan them out on
the heated plates. Garnish with the chosen
accompaniment and pour the sauce around.
(Fruits of the Forest)

Chicken with sloe gin and juniper
2 Tbsp butter
2 Tbsp sunflower oil
8 chicken breast fillets
12 oz carrots, cooked
1 clove garlic, peeled and crushed
1 Tbsp finely chopped parsley
? cup chicken stock
? cup red wine
? cup sloe gin
1 tsp crushed juniper berries
salt and pepper
1 bunch basil, to garnish
Melt the butter with the oil in a pan, and
saut the chicken until browned on all sides. In
a food processor,, combine all the remaining
ingredients except the basil and blend to a
smooth pur e. If the mixture seems too thick
add a little more red wine or water until a
thinner consistency is reached. Put the chicken
breasts in a pan, pour the sauce over the top and
cook until the chicken is cooked through
about 15 minutes. Adjust the seasoning and
serve garnished the seasoning and serve
garnished with chopped fresh basil. (The
Encyclopedia of Herbs and Spices)

Juniper Wine
1 oz juniper berries, crushed
? tsp crushed coriander seeds
1 quart red or white wine
9 Tbsp white sugar
1 tsp vanilla extract
Steep the juniper berries and the
coriander seeds in the cold wine for 24 hours.
Add the sugar and the vanilla, stirring well until
they are dissolved, and filter. (Mastering
Herbalism)