How To make Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

2 lb Boneless kid or lamb
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. (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.)