Instructions: Slice the coot breasts across the grain into thin strips. Mix flour, salt, black pepper and cayenne in a bag, add coot strips, and shake until coated.

Melt butter in a large skillet. Brown meat lightly in butter over medium heat. Add onion rings, mushrooms and water. Cover and cook over low heat 1 hour or until tender.

Stir in sour cream and heat through, but do not boil after sour cream has been added. Serve over cooked noodles.

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