Game and Juniper

Name: Game and Juniper
Cuisine: Scottish
Ingredients: finely sliced lemon; Juice of a lemon; 2 oz (50 g) fine oatmeal (½ c); 8 oz (250 g) fresh spinach or a mixture of spinach and sorrel, very finely chopped; 8 oz (250 g) fresh spinach or a mixture of spinach and sorrel, very finely chopped; Sprigs of purslane; 8 oz (250 g) fresh spinach or a mixture of spinach and sorrel, very finely chopped; salt and pepper; salt and pepper; Slices of haunch of venison, slices from saddle of hare or rabbit, or breast meat from game birds; 2 oz (50 g) butter (½ stick); Slices of haunch of venison, slices from saddle of hare or rabbit, or breast meat from game birds; Slices of haunch of venison, slices from saddle of hare or rabbit, or breast meat from game birds; Slices of haunch of venison, slices from saddle of hare or rabbit, or breast meat from game birds; Slices of haunch of venison, slices from saddle of hare or rabbit, or breast meat from game birds; 1 head of celery, finely chopped; 2 carrots, finely diced; 6 pt (31) Cold water or strong beef broth; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 12 juniper berries; 1 onion, finely chopped; 2 rashers streaky bacon, chopped; Game bird carcasses, or venison, hare or rabbit bones; Game bird carcasses, or venison, hare or rabbit bones; Game bird carcasses, or venison, hare or rabbit bones

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 onion, finely chopped
2 rashers streaky bacon, chopped

Europe
United Kingdom
Main course
Scotland

Method

Browning the Meat and Cooking the Broth

Heat the oil in a 12–14 pt (7–81) pot and cook the onion and bacon till lightly coloured. Add the carasses or bones and brown well. Add the stock or water and bring slowly to a simmer. Skim. Add the herbs and juniper be