Juniperus spp • Juniper • In the Kitchen
Fresh berries are slightly crushed and sauté in oil until the colour changes lightly. To dry place berries in a paper bag for up to 2 weeks, then store in a screw top jar. Crushed berries are an excellent addition to wine marinades, game meats, patés, offal, cabbage, mulled fruit and for flavoring alcohol. Also used as a substitute for pepper, and when roasted as a coffee substitute.
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Seal Tenderloin in a Juniper Marinade
Ingredients
- 10 juniper berries, lightly crushed
- Vegetable oil
- Seal tenderloin
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1 carrot, chopped
- 1 celery branch, chopped
- 2 cloves
- 1 bay leaf
- 1 rosemary sprig
- 1 thyme sprig
- Salt, Pepper to taste
- Red wine
Instructions
- In a sauté pan add a bit of oil and sauté the juniper berries until a slight colour change.
- Let cool.
- Cut the tenderloin in 1/2" pieces
- In a non aluminum container place tenderloin and all the remaining ingredients
- Cover and let marinate for 24/48hrs
- Reserve liquid
- Strain marinade in a clean and on a gentle heat reduce until the marinade has become a thickened sauce
- Pan sear the meat on both sides
- Serve on toasted baguette slices topped with a beet and orange chutney and horseradish cream or on sweet potato chips and serve with reduction
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Beet and orange chutney
Ingredients
- Ingredients
- Beet
- Oil Onion, finely chopped
- Mustard seeds
- Cumin seeds
- Maple Sugar
- Balsamic Vinegar
- Orange, zested and juiced
- Salt, pepper to taste
Instructions
- Peel and shred beet
- In a pot heat oil
- Add onion
- Cook on low for about 5 minutes
- Add Mustard seeds, cumin – cook until they pop
- Add beet, sugar, vinegar, orange, seasoning, bring to a boil,
- Reduce heat; simmer for 1 hour, stirring occasionally
- Mixture should thicken
- Let cool
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