Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
or 2 1/2 t fresh sage
or 1 t fresh mint
fresh if possible
heavy whipping cream
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.