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Old August 18, 2009, 02:35 PM   #12
simonkenton
Senior Member
 
Join Date: April 25, 2008
Posts: 891
This web site is run by a college buddy of mine, Jerry Tomlin.
He is an expert at hunting, and eating crows.

http://www.thecrowroost.com/RECIPES.htm

Grilled Crow Breast
Breast out crows the same way you would a dove. Soak the breast
in water with a tablespoon of salt for 30 minutes to draw out some
of the blood. Marinate the breast for 20 minutes in Dale's Steak
Sauce or other soy based sauce. Red wine also works well but
needs to soak overnight.
Drain off the marinade and place the breast on a hot grill with wet
hickory chips andcook for 10 minutes on each side. Avoid over
cooking as this tends to dry out the meat and toughen it. When
cooked properly the meat cuts and looks like grilled venison.

Crock Pot Crow Breast

Line the bottom and sides of the crock pot with slices of potato to
keep the breast from touching the pot. Stack 24 breast which have
been pre-soaked into the pot. Sprinkle one package of onion soup
mix over the breast and add 1/2 cup of water. Cook on high setting
for 2 hours and then reduce to low for 4 hours. The breast will be
very tender done this was. If you like you can also add salt and
pepper to taste and a real onion and diced stalk of celery.

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In hanging around Jerry, I have had the grilled crow breast, and the crockpot crow breast, quite a few times.
It is good! It is dark meat, these central Georgia crows are getting fat on pecans and corn so they are as good for you as wild hog or venison.
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