[ChefJeff1]

For all you hunters out there wanting something grand. Marinate your game as usual and add some crushed juniper berries. Delicious!

[Grayrock]

We have "cedar" trees here in central Texas- Juniperus asheii, if I recall correctly- are these small bluish berries useful like you suggest?

[ChefJeff1]

I'm not familiar with those, but the juniper berries I have smell like gin when crushed. Crush and taste a few and if you like the then you can use them as long as they're not poisonous of course.

[stevelyn]

Or you could just marinate the meat in gin.:D

[Long Knife]

I keep a jar of juniper berries in my spice bin. I have done bear roasts, back in MN, using juniper berries that came off of my juniper tree. When we lived in Germany I did several boar roasts using Jenever (Dutch gin) and juniper berries and then flambe it with gin. It was fantastic and the kids sopped up every last bit of juice with their brochen. I can post that recipe, if you want.

My bear roast recipe I made up and used red wine (cab), vinegar, and juniper berries for the braising, then added root vegtables to finsh. I parboiled the bear roast for about 20 minutes before braising. I made a gravy from the juice. I had a source for fresh, trout stream, water cress, for the salade, so it was a meal fit for an outdoorsman.

[NRA4LIFE]

This is one of my all time favorite venison recipes:

Venison Steaks with Whisky Sauce

4 - 1inch thick back strap fillets
1/8 cup plus 1 Tablespoon Single Malt Scotch Whisky
1 Tablespoon red wine vinegar
1 Tablespoons olive oil
¼ tsp lemon juice
1 Tablespoon chopped shallot
sprig of fresh parsley or thyme
4 crushed juniper berries
fresh ground black pepper
¾ cup beef stock
1 Tablespoon butter
1 clove garlic - crushed or minced
1 Tablespoon red currrant jelly


Rinse steaks and pat dry. Place in a single layer in a glass or stainless steel bowl. Combine 1/8 cup whisky, vinegar, oil, lemon juice, shallots, herbs and juniper berries and season to taste with pepper. Pour over the steaks and refrigerate for several hours or overnight, turning once.
Remove steaks from marinade and pat dry. Pour marinade into small saucepan. Add beef stock and cook over high heat until reduced to about 1/3 cup liquid. Strain, if desired.
Heat skillet over medium-high heat and add butter, swirling to coat bottom. Place steaks and garlic in pan and cook steaks on both side until desired doneness. Remove steaks and place on heated plate and keep warm. Add reduced stock mixture, jelly and 1 Tablespoon Whisky to pan and sizzle over high heat until reduced to about ¼ cup. Pour over steaks and serve immediately.