Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless kid or lamb
Salt
Pepper
3 tb Butter
1 1/2 ts Ground sage, or
2 1/2 ts Fresh sage
6 Juniper berries, crushed
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, 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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