1 gallon heavy cream
1 1/2 tablespoons butter, melted
3 tablespoons brandy
1 1/2 tablespoons juniper berries, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 cup beef bouillon
1 1/2 tablespoons soy sauce
1 1/2 teaspoons hot sherry
In a medium bowl, combine cream, butter, brandy, berries, garlic, basil, rosemary, salt and beef bouillon. Mix well, cover and refrigerate for 12 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove meat from bone, skin, and meat juices from bone. Stir meat into gelatin mixture in a slow simmering cycle of 1 to 2 minutes. Reduce heat to medium-low and simmer for an hour stirring frequently.
Stir gelatin mixture into cream mixture; stir until smooth. Heat through and pour into 9x13 inch baking dish. Sprinkle top with soy sauce.
Bake uncovered in preheated oven for 90 minutes, or until meat is tender.