2 lb Boneless kid Salt Pepper 3 T Butter 1 1/2 t Ground sage, or 2 1/2 t Fresh sage 6 Juniper berries, crushed 1/2 t Dried mint, or 1 T Fresh mint 1/8 t Ground cinnamon 1/8 t Nutmeg (fresh if poss.) 1 c Dry white wine 1 c Heavy cream 1 T 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, 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.

stimmt so nicht. heute gebacken: crostata di pere al cioccolato. wow, das schockt mich jedes mal wieder an. mit piemontesischen birnen.

heute abend dann: entrecote boscaiola mit kartoeffelchen. ach, war das wieder lecker.

eleg.antville.org

allerdings glaube ich, das ich den neuen nachbarn auch ein neues herbstgericht praesentieren muss.