Instructions: Marinate the bird(s), refrigerated, for 2 days. Drain and reserve marinade. Wipe the bird(s) dry, and rub well with juniper and salt 1 hour before cooking. Brown Quickly in butter in a heavy skillet. Cut bird(s) into serving pieces and arrange in a casserole. Pour on butter in which bird(s) were browned. Mix bouillon, 1 cup of the marinade, the capers and mushrooms, and pour on. Simmer, covered, for 1 to 1 1/2 hours, or until tender. Mix sour cream and flour smoothly, add to dish, and allow to bubble up briefly.

Variation: Proceed as above, but add a dash each of dried thyme and grated nutmeg and 1 small bay leaf to the cooking liquid. Instead of using sour cream, blend 1 tablespoon melted butter, 2 teaspoons flour, and 3 ounces of Madeira or sherry. At the same time, add 12 to 16 pitted ripe olives, and heat just until the liquid bubbles.

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