Once again about birds. I went hunting. This recipe is suitable for preparing any game bird without worrying that it will turn out tough. If you’re confident that the meat will be tender and delicious, add whole juniper berries. If you have doubts (for example, if the bird was hunted near the sea and the meat might have a fishy smell), it’s better to slightly crush the juniper berries.

• 1 coot
• 1 large onion
• 2 tsp. juniper berries
• 5 garlic cloves
• vegetable oil
• freshly ground black pepper
• 1/2 chili pepper
• 3 tbsp. flour

Stewing the bird is a simple method because you don’t need to pluck the feathers. The skin, along with the feathers, can be easily removed. Then, cut the bird into 4–6 pieces. Marinate the meat for 24 hours — I used white wine.

Sear the meat until golden brown and set aside. In a small pot or ceramic casserole, fry finely chopped onion with a little oil. When the onion becomes slightly golden, place the bird pieces on top.

Pour in 1 cup of hot water, bring to a boil, reduce the heat, and stew for 45 minutes.

Add salt, garlic cloves, chili, juniper berries, and pepper. Carefully sprinkle in the flour, stirring constantly, and cook for another 15 minutes until the sauce thickens.

Serve with creamy mashed potatoes.