aksmith:

I have never heard of any deleterious properties of juniper berries. I use these because the recipe in my cookbook calls for them. I have many recipies in many cookbooks -- mostly game recipies -- that call for juniper berries. I bought my juniper berries in a grocery store, and the juniper berries had a major brand name of spices on it. I figure that is enough assurance of safety for me. Besides, I figure smoking 4 packs of cigarettes a day, drinking two quarts of Ol' Gran Dad bourbon per day, and driving 120 MPH zig-zagging in and out of rush hour traffic will kill me before the juniper berries!!!

Seriously, I haven't heard of any dangers associated with juniper berries but am not going to worry about it until there is a warning on the spice bottle or they pull the spice form the shelves. Also, I'm not eating game with juniper berries in it all the time either.

aksmith:

I made a short search on the Internet for juniper berries and found this:

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Juniper Berries and leaves are used to support healthy kidney and urinary tract function, and to promote healthy blood pressure. It is often found in natural formulas designed to promote regularity. As a diuretic, Juniper Berries eliminate excess water retention contributing to weight loss.

Also
This product [the information was for a product said to be 100% juniper berry] is not recommended if you are pregnant. Use no longer than six (6) weeks at a time, since long term use may irritate the kidneys. Avoid in cases of heavy menstrual bleeding or acute kidney infection. Due to its action on the kidneys, Juniper Berries should be avoided by those suffering from kidney disease.
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It sounds relatively safe and benign to me. Remember, we're talking 6 juniper berries in a recipe directed to feeding about four people, and these people probably aren't eating juniper berries very often would be my guess. It takes some doing to find juniper berries. I had to go to a specialty store to find mine.

lol Very well. Yesterday, after my post I went down the basement in search of my trustey book but could not find it. Really, to no suprise. No need, it looks like you have found a good source of information.

BBQ Venison with ****ake Mushroom sauce

This recipe serves two and is for serving a rare meat without a red center showing

The Meat
8” Venison loin or Tenderloin of Lamb

The Rub
Dried basil 1 tsp
Paprika ½ tsp
Garlic powder 1 tsp
Coriander ½ tsp
Thyme 1 tsp
Salt ½ tsp
Cracked Black Pepper 1tsp & cayenne to taste if you like

Mix the spices and kneed into the Venison loin and let sit ½ hour or so. I like to lightly squish and roll the loin on a cutting board to imbed the spices.


The Sauce
****ake mushrooms 4 oz fresh chopped
Butter 6 tbs
Cream 3 oz
Salt and Pepper to taste

Sauté the mushrooms in the butter and add cream at the end.

The Barbequing
Have the BBQ grill on high, charcoal is best.
Have a large skillet on the side of the grill very hot.
Cook the Loin by turning it over several times to keep from burning, Only cook until the meat is cooked about ¼ inch into the meat.
Remove meat from the grill and put in the skillet with olive oil and immediately slice the meat into ½ inch medallions and turn a few times until all sides are seared
Arrange on a plate with the sauce on top & parsley

here is another one I tried last night (not on loins though, fresh out for a bit)

Marinate the loins in an Italian dressing and red wine vinegar combo equal parts, zip locs work great for this. Cut two large red peppers in half. Slice one pepper into strips lengthwise and set aside. Chop the other red pepper. Chop some green onions, however many to suit your tastes. Take 1/4 cup of water and 1/4 cup white wine and some beef buillion or substitute worchestershire sauce. Combine the chopped pepper, onion and liquids in a pan, cover and simmer until the liquid is reduced. Pour this mixture into a blender and blend up, set aside. Cook the loins. While cooking the loins, heat the blended mixture and the sliced pepper slices. Serve over the loins.