11.   Sprinkle both sides of the breasts with about half of the crushed juniper berries, and the pine needles.

12.   Sprinkle both sides of the racks with salt and pepper.

13.   Sprinkle both sides with salt and pepper, then refrigerate until ready to grill.

14.   Sprinkle both sides with salt and pepper.

15.   While the skillet is heating, prepare the meat, sprinkling both sides of each piece with salt and pepper, then dredging each side in flour.