INGREDIENTS

INSTRUCTIONS

(from: owlsprng@iol.ie (Diane Duane), chile-heads, 25Apr96)  This is
the recipe I use for it when the season comes around...which  is about
now. Those of our neighbors who raise dairy goats are  suddenly faced
with about 50% billy kids which they don't need and  can't use. Most of
them make their way to specialty butchers and  high-priced restaurants
in Dublin. But they have to get past me first.  :)  The recipe is from
the Italian-speaking part of Switzerland, Tessin or  Ticino. (It also
works brilliantly with lamb.)  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, (chilies,) mint,
cinnamon, and nutmeg. Cook, stirring  constantly, for 3 mins. Add meat
and brown on all sides. Lower heat  and add wine. Simmer, covered,
until meat is tender (it took me a  little more than an hour with the
kid I had).  Remove 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.)  Naturally you could add fresh green or red
chilies to this mixture as  well. Steeping them in the rum first might
be an interesting thought.  Yield: 4 servings  Posted to CHILE-HEADS
DIGEST V4 #139 by Brent Thompson  <brent@hplbct.hpl.hp.com> on Sep 29,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 2631
Calories From Fat: 1393
Total Fat: 157.8g
Cholesterol: 5543.3mg
Sodium: 1769.1mg
Potassium: 2024.8mg
Carbohydrates: 25.9g
Fiber: 2.4g
Sugar: 2.6g
Protein: 221g