The recipe is from the Italian-speaking part of Switzerland, Tessin or Ticino. (It also works brilliantly with lamb.)

• 2 lb. kid or lamb, boneless
• salt to taste
• black pepper to taste
• 3 Tbs. butter
• 2.5 tsp sage, fresh (or 1.5 tsp. ground)
• 6 juniper berries, crushed
• 1 tsp. chiles, dried (optional)
• 1 Tbs. mint, fresh (or 1/2 tsp. dried)
• 1/8 tsp cinnamon, ground
• 1/8 tsp nutmeg (fresh if poss.)
• 1 C. wine, white, dry
• 1 C. cream, heavy
• 1 Tbs. rum

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, (chilies,) mint, cinnamon, and nutmeg. Cook, stirring constantly, for 3 mins. Add meat and brown on all sides. Lower heat and add wine. Simmer, covered, until meat is tender (it took me a little more than an hour with the kid I had).

Remove 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.)

Naturally you could add fresh green or red chilies to this mixture as well. Steeping them in the rum first might be an interesting thought.

Yield: 4 servings

Origin: (from: owlsprng@iol.ie (Diane Duane), chile-heads, 25Apr96)
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