2 lb Boneless kid or lamb Salt Pepper 3 T Butter 1 1/2 t Ground sage, or 2 1/2 t Fresh sage 6 Juniper berries, crushed 1/2 t Dried mint, or 1 T Fresh mint 1/8 t Ground cinnamon 1/8 t Nutmeg (fresh if poss.) 1 c Dry white wine 1 c Heavy cream 1 T 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. Ret
urn 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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