JUNIPER

Mature juniper berries have a slightly sweet odor, the so-called. forest, and the specific little burning taste. Lend a special flavor of cooked dishes known as 'the wild', such as roast beef, fish. You can cook this way, even herring. In the Oldpolish cuisine greatly enjoyed drinking home-prepared tincture of dark-blue juniper fruit.

JUNIPER SAUCE : Spoon of butter, spoon of flour, cup of meat broth, a few tablespoons of red semisweet wine, a pinch of ground juniper berries, salt and pepper.

Redden flour on a dry pan until you get light brown color. Add the butter, melt and pour cold broth, stirring constantly. When thickened, remove from heat, season with juniper, salt and pepper. Add to venison, but also for pork-meat and baked dark meat served cold.