Potroasted Kid, Locarno Style (capretto Alla
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Main dish, Meats, Swiss | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 650
Calories From Fat: 344
Total Fat: 38.9g
Cholesterol: 1385.8mg
Sodium: 442.3mg
Potassium: 501.9mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 55.1g