How to cook
Remove the meat using a knife, wash and dry it. Spike it with bacon, some salt and pepper on all sides and fry it well in a mixture of oil and margarine. Place 6-8 crushed juniper berries in the oil remaining from the frying of the meat, dilute with a little red wine and add the broth.
Return the meat and put it in the oven to stew for about 90 minutes at 230°F (110 °C), pouring sauce over the meat from time to time. When done, remove the meat, you can put it back in the now turned off oven to keep it warm. Add a little water to the sauce and let it come to a boil again. Put a little flour to make it thicker, add the jam and lingonberries and bring to a boil once again.
Then add some salt, pepper and lemon juice. Add the cream, stir and put everything through a sieve to get a smooth sauce. You can spike the meat, by covering it from all sides with strips of bacon and securing them using thread.