Juniper berries are used to add a clean and woodsy flavour to meat recipes, particularly game and stews. They also go well in pork and cabbage recipes.
Venison steaks are given a fruity coating of port-flavoured sauce and sprinkled with crushed allspice and juniper berries before being grilled and served with a delicious root vegetable purée.
This is a great slow cooked duck leg casserole using a rich red wine gravy and lots of vegetables including celery, carrots, potatoes and mushrooms.
This is a rich casserole where beef is slowly simmered until tender and combined with barley which soaks up the stock.
Beef provides plenty of iron and minerals. It makes a mouth-watering casserole when cooked with beer and hearty winter vegetables.
Sauerkraut is drained and simmered in dry white wine with sautéed onions, apple, bay leaves, peppercorns and juniper berries.
A classic French terrine of pork and veal mince with herbs wrapped in bacon, cooked and then served cold in slices.
Rabbit cooked with juniper berries and thyme in a French-style dish. You can also make this dish using chicken thighs.
This is a hearty stew using venison as the base meat. There are plenty of flavours in the rich sauce including bacon, thyme, red wine and cranberries.
Lean venison steaks with a peppery coating are served with a rich and sumptuous flambéed sauce of brandy, port and cream, spiked with aromatic juniper berries for extra flavour.
This is a German style casserole known as 'Kalbskotelett'. Veal cutlets are fried then placed in a casserole dish with a vegetables, breadcrumb, herb and juniper berry topping being added.