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Joined: Sat Jan 24, 2004 1:45 pm
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In honor of how this season has shaped up, and how hard I was on the Bobcats after those early (and still unforgiveable) losses, I thought a thread dedicated to the culinary delight of crow was in order.
It will come as little surprise to anyone that even the biggest crow doesn't make much of a meal. However, the fact that it is often possible to take large numbers at a time can compensate for this. Since a morning shoot can easily net from 10 to 100 birds, you want to limit the amount of time necessary to clean each bird. Put out of your head any idea of plucking a crow like you would a goose or duck. Besides the breast meat, there just isn't enough edible meat on a crow to make it worthwhile. Using the technique described below, you can extract the best meat of a crow within a minute or two with very little mess.
1. Lay the crow on it's back in front of you with it's head pointed to the right.
2. Take a finger and locate where the breast bone meets the upper abdomen.
3. With a sharp knife, make a cut across the crow (wing to wing) below the breast bone. Don't be concerned about cutting toodeep, no edible meat will be damaged with this cut.
4. Holding the birds feet with your left hand, place 2 or 3 fingers under the skin where the cut was made and pull in opposite directions. The skinless breast meat should now be exposed.
5. Take the knife again and separate each breast half away from the bone starting in the middle and working outward. You should end up with 2 lime sized pieces of crow breast. Discard the remains properly.
The meat can now be frozen, marinated or freshly prepared.
Feel free to try these or to experiment with your own creation. There is no reason why any recipe for dove, quail or grouse to be found in a wild game cookbook would not work just as well. Bon Appetite!!
Summer Crow Kabobs
16 pieces of crow breast meat (no bones) (8 crows)
16 pieces of green pepper
16 cherry tomatoes
8 button mushrooms
8 ears of sweet corn
1 1/2 cups of Teriyaki sauce
1/2 cup melted butter
8 kabob skewers
Cut each piece of crow in half and place in a covered bowl with the Teriyaki sauce over night. Clean and cut each ear of corn into 3 pieces. Cook in boiling salt water for 10 minutes. Alternately put corn (3 pieces), green peppers (3 pieces) and cherry tomatoes (3) along with 4 pieces of crow meat on each skewer. Use 1 mushroom to top each skewer. Brush with melted butter and place on preheated grill for about 4 minutes. Flip, butter again and place back on grill for another 4 minutes. Repeat one last time for a total of 12 minutes or until they appear done. Serves four adults.
Country "C" Medallions
24 pieces of crow breast meat (no bones) (12 crows)
2 medium onions (chopped)
6 tblsp of oil
5 slices of bacon (chopped)
1 big or 2 small turnips (peeled & chopped)
1/3 of celery root (peeled & chopped) - note: substitute with celery
3 tblsp wet mustard
1 tblsp lemon juice
salt, pepper to taste
dash of paprika
2 bay leaves
2 juniper berries - note: substitute with allspice
1 tblsp Majorjam (crushed)
1 heaping tblsp of mayonnaise
SautÃ© onions and bacon in oil until golden. Add meat, spices and sautÃ© some more. Add vegetables and the rest of the ingredients except mayonnaise. Add enough water to keep the meat almost covered. Simmer slowly, adding water as it evaporates. In about 3 hours you will see that the meat is soft enough to cut with a fork. Take the meat out and place on heated platter or dish to keep warm. Remove the bay leaf and put all the gravy (about 2 cups) in a blender and blend. When thoroughly blended, add mayonnaise and blend shortly.
Add gravy to meat and serve over rice with a winter salad. Serves four adults.
2 medium onions
2 fresh chilies chopped
2 ribs celery
3 cloves garlic minced
Â¼ pound butter
16oz. chicken broth
1 can whole tomatoes
1 small can tomato paste
1/8 teaspoon white pepper
1/2 tablespoon Cajun seasoning
1 tablespoons hot pepper sauce
1/2 tablespoons garlic sauce
1/4 tablespoon sugar
1/2 teaspoon Tabasco sauce
1/2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 tablespoon fresh squeezed lemon juice
1 pound (12 pieces, or so) crow breast chopped into bite-sized pieces
Brown the crow breasts in a skillet with butter or oil. When browned, place them in a SautÃ© onion, celery, chilies and garlic in butter until tender. Add the above ingredients and all of the remaining ingredients to a crock pot and cook on low for 6-7 hours.
To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.
12 pieces of crow breast meat (no bones) (6 crows)
2 quart sauerkraut
6 slices of bacon
1/3 cup of chopped onions
Brown the crow breasts in a skillet with butter or oil. When browned, place them in a casserole dish on 1/2 inch layer of sauerkraut. Lay a 1/2 strip of bacon on each 1/2 breast and sprinkle the onion on them. Next, add another layer of sauerkraut and some of the juice. Bake at 350 degrees for 2 hours. Makes 2 servings.
I respectfully disagree with time on the internet being "wasted." I would've never known that a monkey would fall over after smelling his own, stinky finger if it wasn't for the glory of the internet.
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Joined: Mon Nov 21, 2005 10:18 pm
Location: Deep in the ❤ of Texas- Just down the road from THE TEXAS✯STATE University - ɯɐɹƃoɹԀ ǝɥʇ ɟo puǝıɹℲ ∀
You got any BearKat recipes?
Side Joke:What's the difference between a Northern zoo and a Southern zoo?
In a Northern zoo you have the name of the animal and the Latin name underneath. In a Southern zoo you haven the name of the animal and a recipe underneath.
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Joined: Tue Sep 09, 2003 6:41 pm
You don't need a lot of skill in getting the crow.
Come out to the Kroger's or HEB near my house and just shoot blindly into the sky. You will no doubt hit at least 10-15. It got so bad that they've been using the fake gunfire and nets in trees to get rid of them.
Crow sounds like an awful kind of meat, but at least I won't be eating that tennis shoe I promised during Dennis Nutt's last season.
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Joined: Sat Jun 18, 2005 12:41 pm
I gotta love how everyone is talking about "Eating Crow" the same week that we play Sam "The Raven" Houston State University...