| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Swiss, Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
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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