Juniper is a “supermarket of the mountains” with a multitude of uses. You can season game with it to give the meat a tangy taste, and you can also use it to repel moths, soothe rheumatic pains and kill infectious germs.
Finely grind juniper berries, peppercorns, cloves, fennel seeds and coriander seeds in spice grinder. Lightly oil roast, sprinkle with salt, and rub with spice mixture. Heat large pan over medium-high. Sear roast to brown on all sides. Transfer to shallow roasting pan. Roast in 275°F (140°C) oven until internal temperature reaches 120°F (49°C) for rare, about 1 hour. Transfer to serving platter to rest, tented with foil, for at least 20 minutes before slicing. For the gravy, add broth, wine, first amount of water and crushed juniper berries to roasting pan over medium-high heat. Simmer, stirring and scraping up brown bits, for 5 minutes. Strain through fine-mesh sieve into small saucepan over medium heat. Stir cornstarch into remaining water until dissolved, then add to mixture in small saucepan. Add balsamic vinegar. Simmer, whisking constantly, for 5 minutes. Serve alongside bison. Serves 8.
Juniper berries 3 tbsp. 45 mL Whole black peppercorns 2 tbsp. 30 mL Whole cloves 4 4 Fennel seeds 1 tsp. 5 mL Coriander seeds 1 tsp. 5 mL Grape seed oil 1 tbsp. 15 mL Bison sirloin roast (4 lb, 1.8 kg) 1 1 Salt 1 tbsp. 15 mL Beef broth 1/2 cup 125 mL Red wine 1/2 cup 125 mL Water 1/2 cup 125 mL Juniper berries, lightly crushed 1 tbsp. 15 mL Cornstarch 2 tsp. 10 mL Water 2 tbsp 30 mL Balsamic vinegar 1 tbsp. 15 mL