Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

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.