Stewed Juniper Roast

5 from 6 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest Time 10 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 3 people
Calories 52 kcal


The fry

  • 1 kilogram Juniper neck cured and smoked
  • Black pepper from the mill
  • 2 tablespoon Butter
  • 2 piece Chopped onions
  • 1 bunch Fresh thyme from our garden
  • 500 Milliliters Water


  • 500 g Fresh sauerkraut
  • 1 size Chopped onion
  • 2 tablespoon Smoked bacon cubes
  • 1 Cup Water
  • 2 teaspoon Ground caraway
  • 1 tablespoon Butter


  • Rub the meat on both sides with black pepper. It already has juniper in it as a spice. Butter in a stew u. Heat the frying pan. Brown the meat on both sides. While the second side is searing, add the onions and brown them too. Then pour in water and put the thyme in with it. Put the lid on the pan, bring to the boil and then simmer everything on the low heat for 90 minutes. Refill any liquid that has braised down in between.
  • Remove the roast and cut into slices. Take the thyme out of the sauce and bind it as usual. Season again to taste. Possibly add a little salt. But it wasn't necessary for me. The meat gave off enough salt. Then let the meat slices soak in the sauce.
  • For the sauerkraut, sauté the bacon and onions in butter. Add the sauerkraut and caraway seeds. Then mix everything with the water. Put the lid on the pot. Bring to the boil once and then simmer on the lowest setting for 45 minutes.
  • There was boiled potatoes with everything. Good Appetite.


Serving: 100gCalories: 52kcalCarbohydrates: 1.8gProtein: 1gFat: 4.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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