Juniper berries have always been in great demand at the peak of the game season, for their primary purpose is to flavor wild game. They have a tart flavor which cuts back some of the gaminess of venison. In European countries, juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and are often used in stuffing for all types of fowl. Their flavor was also popular with the American Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They may be thrown in a stewand, of course, into sauerbrate or sauerkraut. While you wait for your stew to finish simmering, make sure to have a gin and tonic topped with a few juniper berries. Ingredients: Juniper berries.
Because I love complex flavors, or flavors of all kinds, in general... of course I had to have these on hand. It was a good thing, too... I am about to braise a rabbit and the flavor they impart helps cut down on the earthiness (a sort of gaminess) to the rabbit. I also added it to a lamb I was cooking down to make a variety of things, as well as stock... perfection! I will also be using these in pickles and fermented vegetables in the near future.
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