Juniper Berry
Too bitter to eat raw, juniper berries are generally crushed and added in moderation to meats (venison), marinades, sauces and stuffing. Juniper berries are used in northern European and particularly Scandinavian cuisine to impart a clean, sharp flavor to meat dishes, especially wild birds, boar and venison.
The traditional Alsatian meat and sauerkraut dish, choucroute garnie, includes juniper berries. These berries also lend gin it's distinct flavoring.