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Ingredients
1 Pound Lamb -- Cubed
2 Tablespoons Olive Oil
Salt And Pepper -- To Taste
1 Teaspoon Paprika
4 Large Juniper Berries -- Crushed
1 Teaspoon Butter
1 Medium Shallot -- Chopped
6 Ounces Mushroom -- Sliced
6 Ounces Chanterelle Mushrooms -- Sliced
2 Tablespoons Cognac
1 Can Beef Stock
6 Ounces Cream -- Optional
Parsley -- Chopped
Directions
Marinate meat in oil, salt, pepper, paprika and juniper berries for 5 hours. Saute meat in butter until well browned. Add shallot, saute for 5 minutes. Add all mushrooms and simmer for 10 minutes. Add cognac, stock and cream. Season with salt and pepper. Sprinkle with parley and serve over rice or noodles.
Recipe submitted by Jim Catanich
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