Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

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Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
Categories: Swiss, Meats, Main dish
Yield: 4 servings

2 lb Boneless kid or lamb
1 x Salt
1 x Pepper
3 tb Butter
1 1/2 ts Ground sage, or
2 1/2 ts Fresh sage
6 ea Juniper berries, crushed
1 ts Dried chilies (optional)
1/2 ts Dried mint, or
1 tb Fresh mint
1/8 ts Ground cinnamon
1/8 ts Nutmeg (fresh if poss.)
1 c Dry white wine
1 c Heavy cream
1 tb Rum

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, (chilies,) mint, cinnamon and nutmeg. Cook, stirring
constantly, for 3 mins. Add meat and brown on all sides. Lower
heat and add wine. Simmer, covered, until meat is tender (it took
me a little more than an hour with the kid I had). Remove 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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