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Cooking with Gin

Gin University
Gin Market
Soups and Sauces
Compliments of Juniper Green Organic Gin:

Filet of Wild Boar with Gin and Peppercorns
(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

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.

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

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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