Potroasted kid~ locarno style (capretto alla
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.)