Using ingredient juniper berries
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Green Chile Stew
- 4 poblano chiles
- 3 lamb
- 3 garlic (cloves)
- 1 juniper berries
- 475 ml chicken broth
- 120 gr onion
- 60 ml water
- 60 ml vegetable oil
- 4 gr lemon peel
- 3 gr salt
Juniper Marinated Medallions Of Caribou Fillet
- 10 juniper berries
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 sprig rosemary
- 475 ml wine (red)
- 425 gr fillet of caribou
- 60 ml cream
- 30 ml oil
- 20 gr black currant jam
Kip Filet With Sherry Sauce
- 200 grams kip filets
- 6 juniper berries
- 1/2 deciliter water
- 75 ml sherry
- 30 ml water (cold)
- 7 ml vegetable oil
- 4 gr cornstarch
Lou Pastis En Pott
- 3 bay leaves
- 1/2 lard
- 1/2 bottle wine (red)
- 900 gr beef (lean)
- 525 gr pork (lean)
- 3 gr juniper berries
Orange Glazed Caribou Roast
- 4 caribou roast
- 1/2 juniper berries (crushed)
- 240 ml orange juice
- 130 gr wild currant jelly
- 30 ml orange juice
- 28 gr butter
- 16 ml lemon juice
- 14 gr brown sugar
- 16 ml oil
- 1 gr allspice
Oven-braised Pheasant With Sauerkraut
- 3 sauerkraut
- 2 pheasants
- 1 juniper berries
- 1 bay leaf
- 350 ml dry wine (white)
- 1 gr thyme (dried)
- 2 slices bacon (sliced lean)
Pheasant With Black Olives
- 750 milliliter bottles -zinfandel
- 4 pheasants
- 3 bay leaves
- 3 roma tomatoes
- 2 zinfandel
- 1 1/2 size unpeeled onions
- 1 1/2 heads of garlic two
- 1 juniper berries
- 2,800 ml strong chicken stock
- 95 gr black olives
Potroasted Kid, Locarno Style
- 6 juniper berries
- 500 gr kid (boneless)
- 240 ml cream (heavy)
- 240 ml dry wine (white)
- 14 gr butter
- 5 gr rum
- 1 gr sage (fresh)
- 1 gr mint (fresh)
- 1 gr cinnamon (ground)
- 1 gr nutmeg
Roast Loin Of Venison With Cranberries
- 135 on a meat thermometer
- 4 loin of venison (boneless)
- 2 cranberries (fresh)
- 1 bay leaf
- 475 gr beef
- 475 ml dry wine (red)
- 300 gr sugar
- 240 ml water (cold)
- 28 gr butter (cold)
- 30 ml olive oil
Roast Loin Of Venison With Cranberries
- 135 on a meat thermometer
- 4 loin of venison (boneless)
- 2 cranberries (fresh)
- 1 bay leaf
- 475 gr beef
- 475 ml dry wine (red)
- 300 gr sugar
- 240 ml water (cold)
- 28 gr butter (cold)
- 30 ml olive oil
Sauerbraten
- 2 big onions rings (cut into)
- 2 big onions (chopped)
- 1 bay leaf
- 1 carrot
- 1/2 l vinegar
- 1/4 l broth
- 1,500 gr beef (lean)
- 120 ml sour cream
- 100 gr raisins
- 30 ml oil
Venison Sauerbraten
- 12 peppercorns
- 12 juniper berries
- 12 gingersnaps
- 2 bay leaves
- 1,800 gr venison chuck roast
- 350 ml wine vinegar (red)
- 240 ml boiling water
- 24 gr shortening
- 8 gr sugar
- 6 gr salt
Venison Terrine
- 6 bay leaves
- 5 juniper berries (crushed)
- 4 eggs
- 1 1/2 venison (boneless)
- 1 bacon thinly (sliced)
- 1 bay leaf
- 1/2 cranberries (dried)
- 1/2 gin
- 525 gr pork belly cured
- 240 ml wine jelly (red)
Wild Boar
- 8 juniper berries
- 6 carrots
- 4 celery stalks
- 2 lengths
- 2 onions quartered
- 2 bay leaves
- 2 garlic (cloves chopped)
- 1 wild boar meat
- 1,900 ml wine (red)
- 475 ml cider vinegar
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