• 2 lb boneless beef roast sliced 1 1/2 inches thick
• 1/2 tsp ground sage
• 1/2 tsp dried mint or 1 tbsp chopped fresh mint
• 1/8 tsp ground nutmeg
• 1 cup heavy cream
• Salt and pepper
• 3 tbsp butter
• 6 juniper berries,crushed
• 1/8 tsp ground cinnamon
• 1 cup dry white wine
• 1 tbsp Jamaica (dark) rum

1. Sprinkle meat with salt and pepper.
2. Heat butter in a casserole; add sage, juniper berries, mint, cinnamon, and nutmeg.
3. Cook, stirring constantly for 3 minutes.
4. Add meat and brown on all sides. Lower heat and add wine.
5. Simmer, covered, until meat is tender (2 to 2 1/2 hours, depending on the meat).
6. Remove meat and keep warm.
7. Strain the sauce. Pour sauce back into casserole; stir in cream and rum.
8. Bring to a boil and reduce to the consistency of heavy cream.
9. Return the meat to the sauce and heat through.

Serve with rice or noodles. Serves 4-6. Lamb or venison steaks may be substituted for beef.