Potroasted kid, locarno style (capretto alla locarnese)

4 servings

Ingredients

Quantity Ingredient
2 pounds Boneless kid or lamb
Salt
Pepper
3 tablespoons Butter
1½ teaspoon Ground sage, or
2½ teaspoon Fresh sage
6 Juniper berries, crushed
½ teaspoon Dried mint, or
1 tablespoon Fresh mint
⅛ teaspoon Ground cinnamon
⅛ teaspoon Nutmeg (fresh if poss.)
1 cup Dry white wine
1 cup Heavy cream
1 tablespoon Rum

Directions

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had). Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.)

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