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Throwing a handful of Juniper needles on the fire will give the meat its unique flavor.
Photo by Roger Phillips
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“The Wild Food Cookbook,” by Roger Phillips, is your reliable guide to deliciously incorporating wild edibles into your cooking repertoire.
Cover courtesy The Countryman Press
4 servings
SERVINGS
Ingredients
- 4 t-bone steaks
- 1 (8–10 ounce) jar of whole-grain dijon mustard
- 1/4 cup crushed juniper berries
Directions
- First of all, get the fire going really well so that you have a bed of glowing coals or wood. Throw a few handfuls of juniper needles on the fire to release the strong, aromatic smell, which will flavor the meat.
- Spread the steaks generously on one side with mustard and crushed juniper berries, then barbecue them on the open grill, mustard-side-up first, for 3 to 4 minutes, then turn and repeat. The amount of time depends on how rare you like your meat. If you are in the middle of the desert, as I once was, and have no plates, serve the steaks on a bed of juniper branches.
More Wild Food Recipes
• American Pecan Pie Recipe • Chestnut Stuffing Recipe for Roast Turkey • Wild Rice with Roasted Quail Recipe • Tzatziki with Common Purslane Recipe
This recipe has been reprinted with permission from The Wild Food Cookbook, by Roger Phillips, and published by The Countryman Press, 2014. Buy this book from our store: The Wild Food Cookbook.
Wild foods are viable and valuable components in our diet. In The Wild Food Cookbook (The Countryman Press, 2014), Roger Phillips provides an appetizing and intriguing selection of recipes using the many plants, mushrooms and seaweeds that are edible and plentiful in North America. This recipe for T-bone steaks served with juniper berries is from Chapter 8, “Nuts and Seeds.”
Buy this book from the GRIT store: The Wild Food Cookbook.
