Capretto Alla Locarnese — Potroasted Kid, Locarno Style

Ingredients

• •2 pounds boneless kid or lamb
• •Salt
• •Pepper
• •3 tablespoons butter
• •1 1/2 teaspoons ground sage, or
• •2 1/2 teaspoons fresh sage
• •6 juniper berries, crushed
• •1/2 teaspoons dried mint, or
• •1 tablespoon fresh mint
• •1/8 teaspoon ground cinnamon
• •1/8 teaspoon nutmeg (fresh if possible)
• •1 cup dry white wine
• •1 cup heavy cream
• •1 tablespoon rum

Directions

1. 1Cut the meat into bite-sized pieces.
2. 2Sprinkle the meat with the salt and pepper.
3. 3Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg.
4. 4Cook, stirring constantly, for 3 minutes.
5. 5Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender.
6. 6Remove the meat and keep warm.
7. 7Strain the sauce. Put the sauce back in the casserole, and stir in the cream andrum.
8. 8Bring to a boil and reduce to the consistency of heavy cream.
9. 9Return the meat to the sauce and heat through.
10. 10Serve with dry boiled rice and green peas.