Juniper Berry Marinade

Juniper Berry Marinade

Crushed juniper berries bring a piney, citrusy edge to this robust marinade for game and pork.

Total 15 min Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Kosher, Kosher for passover, Ashkenazi kosher for passover

This marinade pairs crushed juniper berries with garlic, red wine, and fresh herbs to create a woodsy, slightly tart base suited to venison, wild boar, duck, and pork roasts. Crushing the berries releases their aromatic oils, while a slow soak lets the flavors penetrate deep into the meat. It's a traditional approach common in Nordic and Central European cooking, especially for game dishes served in cooler months.

Ingredients

  • 3 tablespoons juniper berries, crushed
  • 1/2 cup dry red wine
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon kosher salt
  • 1 zest of orange, in strips

Method

  1. Crush the juniper berries and black peppercorns using the flat side of a knife or a mortar and pestle until coarsely broken, not powdered.

  2. In a bowl or jar, combine the crushed juniper berries, peppercorns, red wine, olive oil, red wine vinegar, garlic, shallot, rosemary, thyme, bay leaves, salt, and orange zest.

  3. Whisk or shake vigorously until the salt dissolves and the mixture is well combined.

  4. Pour the marinade over meat in a resealable bag or shallow dish, turning to coat evenly.

  5. Cover and refrigerate, marinating venison or pork for at least 4 hours or up to 24 hours, turning occasionally.

  6. Remove meat from the marinade, letting excess drip off, and discard the used marinade before cooking.

Rate this recipe

★ 3.7 (1)

Juniper Berry Marinade

This marinade pairs crushed juniper berries with garlic, red wine, and fresh herbs to create a woodsy, slightly tart base suited to venison, wild boar, duck, and pork roasts. Crushing the berries releases their aromatic oils, while a slow soak lets the flavors penetrate deep into the meat. It's a traditional approach common in Nordic and Central European cooking, especially for game dishes served in cooler months.

15 min 16 oz 70 cal

Ingredients

  • 3 tablespoons juniper berries, crushed
  • 1/2 cup dry red wine
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon kosher salt
  • 1 zest of orange, in strips

Method

  1. 1

    Crush the juniper berries and black peppercorns using the flat side of a knife or a mortar and pestle until coarsely broken, not powdered.

  2. 2

    In a bowl or jar, combine the crushed juniper berries, peppercorns, red wine, olive oil, red wine vinegar, garlic, shallot, rosemary, thyme, bay leaves, salt, and orange zest.

  3. 3

    Whisk or shake vigorously until the salt dissolves and the mixture is well combined.

  4. 4

    Pour the marinade over meat in a resealable bag or shallow dish, turning to coat evenly.

  5. 5

    Cover and refrigerate, marinating venison or pork for at least 4 hours or up to 24 hours, turning occasionally.

  6. 6

    Remove meat from the marinade, letting excess drip off, and discard the used marinade before cooking.