SOUPS | PASTA | SHELLFISH | FISH | MEAT | DESSERT


Snipe with Gin

The Shooting Times

(serves 8)

1 small onion, diced
1 clove garlic, chopped (optional)220gms butter
16 snipe
170ml Juniper Green Organic Gin
salt and pepper to season

Method
Saute the onion and garlic in the butter.
Add the snipe and brown the birds.
Cook the birds until tender, about 15 minutes.
In a separate pan, ignite the gin and pour over the snipe.



Grouse Pate with Gin

The Shooting Times

This is an ideal way to use up older and tougher birds

(serves 4)

3 old grouse
10 crushed juniper berries
150ml Juniper Green Organic Gin
1tbs shallot, chopped
8 rashers streaky bacon
7oz butter
good pinch of mixed herbs
8oz sausage meat or minced belly pork
salt and pepper
bay leaves for decoration

Method
Cut the breasts off the grouse, coat with the juniper berries and marinade in the Juniper Green gin.
Place the carcasses in a pan and make a stock.
Reduce the final stock volume to about 250ml.
Remove the breasts from the marinade, cut into chunks and saute with the shallots, bacon, butter, mixed herbs and sausage meat, or belly pork.
When the meat has lightly browned, process the mixture to a coarse consistency in a food processor.
Add the gin to the pan juices with the stock and seasoning and reduce the volume to 10-20ml.
This is added to the meat and given a final blending.
Set the mixture in individual ramekins or a terrine and decorate with the juniper berries and bay leaves.
The pate may be set in aspic if desired.



Fillet of Wild Boar with Gin and Peppercorns

The Shooting Times

(serves 6)

3lb fillet of wild boar
coarse salt and pepper
2tsp brown sugar
75ml wine vinegar
1tbs grated ginger
3 cloves of garlic, crushed
5tsp green peppercorns
75ml Juniper Green Organic Gin
75ml port
75ml red wine
3oz butter
150ml double cream

Method
Season the fillet with salt and pepper and seal the meat over a high eat.
Roast the fillet in a hot oven to the desired pinkness.
Now prepare the sauce.
Dissolve the sugar in the heated vinegar and then boil the syrup to reduce the volume by half.
Add the ginger, garlic, peppercorns and all the alcohol to the syrup and simmer for a further seven minutes.
Pour over the warm and rested meat before serving.



Hunter's Fillet

The Shooting Times

(serves 6)

8 juniper berries
½tsp rosemary
2tbs coarse salt
2tbs sugar
1tbs crushed black peppercorns
1kg venison fillet
10ml Juniper Green Organic Gin

Method
Crush the juniper berries and rosemary, using a pestle and mortar.
Mix with the salt, sugar and pepper.
Pour the gin into a large plastic bag containing the fillet ensuring that the fillet is well coated with the gin. Cover the fillet with the splice mixture. Seal the bag, removing as much air as possible.
Refrigerate the meat for three days, turning halfway through.
The fillet can be used as charcuterie with other cold cuts, or served with a potato gratin and salad as a main course when it serves 6.



Marinade for Pot Roast Beef

2lb piece of beef
5fl oz Juniper Green Organic Gin
10fl oz Port
10 juniper berries, lightly crushed
8 black pepper corns, lightly crushed
½ of 15g pack fresh thyme
2 bay leaves
4 cloves of garlic, peeled and halved lengthwise
pared zest of ½ orange
1tbsp olive oil

Method
Mix ingredients together and marinade beef for 24–48 hours.



Kidneys in Juniper Green Organic Gin

(serves 4)

4 kidneys
6 juniper berries
¼lb butter
1 large measure Juniper Green Organic Gin
2-3tbsp gravy

Method
Trim the kidneys. Heat the butter in a cocotte and put in the kidneys. Cook in fairly hot oven (380F, Gas 5) for 30–40 minutes turning them over from time to time.
Crush the juniper berries and add to the cocotte. Heat the Juniper Green Organic Gin, set fire to it and pour over kidneys. Add the gravy. Cook for another minute or two. Serve in the cocotte.



Breast of Pigeon with Juniper Green Organic Gin Sauce

(serves 4)

4 whole pigeons (remove breast from bone; use bones and left over meat for stock)
2oz unsalted butter
2 carrots, diced
2 sticks celery, diced
2 shallots or medium sized onions, diced
½ bottle of Juniper Green Organic Gin
250ml chicken stock
400ml veal or beef stock
1tbsp tomato purée
1 sprig of thyme or ½tsp dried thyme
10 coriander seeds
10 black pepper corns
1 clove of garlic, finely chopped

Method
Remove breasts from birds and place in fridge to firm breasts. Chop bones and left over carcass as small as possible. Fry vegetables in the butter until golden brown, season with salt and pepper to your taste. Add tomato purée and continue cooking until very brown, but not burnt.
Add Juniper Green Organic Gin and keep boiling until reduced by half. Add chicken stock and again keep cooking until liquid reduced by half. Add veal stock, bring back to the boil, strain through a fine sieve. Put liquid back onto stove and season to your taste. Pan-fry the pigeon breasts in melted butter or olive oil on both sides for 1½ minutes for pink, or longer if you like well done. Serve with the sauce. Wonderful served with savoy cabbage, cauliflower purée and roasted potatoes.



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