Pot Roasted Kid, Locarno Style (Capretto Alla Locarnese)

Directions

1. 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.
2. But they have to get past*me* first.
3. The recipe is from the Italian-speaking part of Switzerland, Tessin or possibly Ticino. (It also works brilliantly with lamb.)
4. 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,
5. (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).
6. 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.
7. 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.)
8. Naturally you could add in fresh green or possibly red chilies to this mix as well.
9. Steeping them in the rum first might be an interesting thought.
10. Yield: 4 servings