Side Pannel
Potroasted Kid, Locarno Style (Capretto Alla
Potroasted Kid, Locarno Style (Capretto Alla
- Recipe Submitted by ADMIN on 09/26/2007
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.)
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.)
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
