Thank you John

Agreed. I used 2 T of gin in my brine as it called for 12 juniper berries. My jackfruit is now brining away as we speak. Here's what I'm making. Tomorrow I get to put together and eat. I'm betting it will be a winner. Thank you, Sarah.

https://www.frieddandelions.com/corned-jackfruit/

Uh, do be careful - know what species you are taking, as some evergreens are POISONOUS to humans, esp children, and pets.
https://www.hunker.com/13427999/poisonous-evergreens

I think your instinct is right, that lavender has too much flowery (potpourri) fragrance for the purpose here. For a brine, you want some sharp, resiny (is that a word) flavors. I'm attaching a juniper brine recipe so you can see what other herbs & spices that cook uses. Hope it helps:
http://www.epicurious.com/recipes/food/views/juniper-brine-355429

If you decide to add lavender, you might want to use Herbes de Provence. This is a traditional French spice blend, and I don't think it's at all potpourri-like. If you cannot find the spice blend (which includes lavender), you can make your own:

Herbes de Provence

4 tsp each dried thyme and marjoram
1 1/2 tsp summer savory
1/4 tsp dried rosemary and mint
1/8 tsp fennel seeds
Pinch each of dried sage and lavender flowers

This will keep for a long time in an airtight jar. The recipe makes enough to use for several recipes. It's an important ingredient in Chicken with Provençal Sauce, so I know it goes well with poultry, but it can also be used with lamb.

Good idea!

Hi Dea,

Thank you for that idea - Brilliant! Found some in the local healthfood store this morning. I wouldn't normally think of looking there - my usual places are supermarkets, local market, etc. That was such a good idea - thanks so much!

Are you suggesting that the spiced pickled onions could take the place of the juniper berries? Novel idea - may have to try it if I can't find the juniper berries in the health food shop. Incidentally, thanks for the new website you suggested - might find a whole new set of recipes there!

I quite like that idea the more I think about it - do you suppose chutney might be OK because I've never pickled anything before and they don't give quantities on that website (or suggest the spices that might be used). Thanks again.

Hello Maedl,

I've never come across pine honey! All sorts of honey, but not pine, but love the sound of it. Might try an apothecary (chemist to those of us in the UK!) and see if I get any joy out of that. I think juniper berries are not known by any other name - I have bought them before, dried, but don't think I've ever seen fresh ones, or a juniper tree! I'm going to be using a spoon of red currant jelly in the recipe, so will get the sweetness from that. Next thing is where to get a piney note from, as I wouldn't need both honey and the red currant jelly. By the time I make this, the recipe will be unique! But hey, I don't mind change if it turns out well. Thanks so much for taking the trouble to respond.

I just checked amazon.uk and they sell juniper berries--250 grams for £3.50. That's a lot of berries, but maybe you could plant some because it looks like junipers are not doing well in Britain--https://www.woodlandtrust.org.uk/learn/british-trees/native-trees/juniper/

I'd give the chemist/apothecary a try. I find all sorts of herbs and spices at my local apothecary in Germany--herbal medicine is very popular there--thankfully, because even things that I think of as common (i.e,, fennel seed) are hard to find in my town. I am even able to buy bitter almonds, albeit as a controlled substance, through the Apotheke.

Pine honey is popular in the Alps. It has a stronger flavor than most other honey and is made from the pollen from conifers.

Hello Maedl,

Thank you for the information on honey and the berries. I do like the idea of pine/conifer honey and if I ever see a jar of it, I'll buy some! Many thanks as well for the trouble you went to, to try and find the elusive juniper berries online. I'm amazed at the help I've received from people in America and Germany as well as the UK - so good of you all! I found some eventually at our local health food shop this morning, which is not the usual place I think of for spices and herbs, but they turned up trumps! So now I can start cooking! Incidentally, one thing we do have over here are fennel seeds! No problem finding those.

Thank you again all of you! I'm glad you made contact and your help and ideas have been super.

Good going! Let the cooking begin.

I wouldn't have thought fennel seed to be exotic in Germany--the bulb is easily found. I assumed that I could find the seeds in the grocery store spice rack. I got a nasty surprise and was lucky that I thought of the Apotheke. But that is in a small town where people are exceedingly resistent to trying new foods, much to the dismay of our local organic farmer, who loves to try growing various heritage vegetables. We've become buddies because he knows he can count on me to buy the weird stuff!

Maisie, just wondering, since the question started about 3 years ago, have you made the venison? what seasoning did you use? how did that turn out? If not yet made, please do tell us how you eventually cook it...Thanks, :)

Hi Nancy, Haven't made the venison recipe yet - will let you know how it turns out. The question that was raised 3 years ago wasn't mine - I kind of 'fell upon' this page when I was looking for a substitute for the juniper berries. Thanks so much for your suggestions.

Nancy - hi,

Just a thought - do you use star anise in savoury dishes? Pork maybe?

On star anise in savory dishes: yes, yes, yes. Alone or as part of Chinese 5-spice blend. Great in stir-fry dishes & on chicken. Also recommended for pork. Probably too strong for delicate fish but ok for seafood.

Thank you Nancy!

Thank you Nancy. Like the idea of cloves - presumably I should use all three together?

Maisie, hard to advise without knowing what the recipe is. If sweet, I would use EITHER the bay leaf (which is surprisingly good in sweet dishes) OR the clove & star anise. If savory, use one or more, according to what you have or like. Clove can overpower a dish, so I would start with very small amounts, cook, taste, adjust.

Have you tried Sainsbury's? The juniper berries I have came from them.

Yes, I've tried Sainsbury's - none there!

I mean sauerbraten, not sauerkraut!

I'm sure pierino was trying to be helpful, not to send anyone on a wild goose chase. We all freely choose how we spend our day.

I missed the fact that you are making sauerbraten in my first reading of your note. I wouldn’t use either caraway or rosemary for sauerbraten. Perhaps add a spoonful of gin, or just omit the berries. They have a bitter, piney flavor, if that helps.

I'm still perplexed by this because I can walk into an Albertsons, Safeway or Vons and ordinarily find at least two different lables of juniper berries for sale in the spice aisle; McCormick's, Schilling, Morton and Bassett. That said, Costco would not exactly be my first choice to shop for juniper berries.

Great response to an unnecessary comment. Bravo.

You have some valid observations/questions. However we could have lived without the comment regarding the welcome mat. You may want to review the reminder question on this website regarding whether you are"channeling your best self?" You may not be violating the code of conduct, but I really hope you have a kinder, gentler self and that you choose to share your better self next time. Thank you for considering my recommendation.

Funny, I've been to several of my "major" supermarkets in the Seattle area and can't find juniper berries anywhere. I finally popped down to Market Spice and bought some there, but I can assure you they were not on the shelf at Fred Meyer, Albertsons, Safeway, Trader Joe's, or Thriftway.