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  Potroasted kid~ locarno style (capretto alla
 
Yield: 4 Servings
 
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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