• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Potroasted Kid, Locarno Style (Capretto Alla

  • Recipe Submitted by on

Category: Main Dish, Swiss, Meat

 Ingredients List

  • 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

 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. (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.)


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