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Ингредиенты
- 2 lb Kid or possibly lamb, boneless
- Â Â Salt to taste
- Â Â Black pepper to taste
- 3 Tbsp. Butter
- 2Â 1/2 tsp Sage, fresh (or possibly 1.5 teaspoon grnd)
- 6 x Juniper berries, crushed
- 1 tsp Chiles, dry (optional)
- 1 Tbsp. Mint, fresh (or possibly 1/2 teaspoon dry)
- 1/8 tsp Cinnamon, grnd
- 1/8 tsp Nutmeg (fresh if poss.)
- 1 c. Wine, white, dry
- 1 c. Cream, heavy
- 1 Tbsp. Rum
Инструкции
- This is the recipe I use for it when the season comes around...that is about now. Those of our neighbors who raise dairy goats are suddenly faced with about 50% billy kids that they do not need and cannot 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 possibly Ticino. (It also works brilliantly with lamb.)
- Cut the meat into bite-sized pcs. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add in the sage, juniper berries,
- (chilies,) mint, cinnamon, and nutmeg. Cook, stirring constantly, for 3 mins. Add in meat and brown on all sides. Lower heat and add in wine. Simmer, covered, till meat is tender (it took me a little more than an hour with the kid I had).
- Remove meat and keep hot. 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 which works better than rice would, even if not strictly the way they would do it in Locarno.)
- Naturally you could add in fresh green or possibly red chilies to this mix as well.
- Steeping them in the rum first might be an interesting thought.
- Yield: 4 servings
