Summer Crow Kabobs
Ingredients
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
Preparation
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.
Crow Creole
Ingredients
2 medium onions
2 fresh chilies chopped
2 ribs celery
3 cloves garlic minced
¼ pound butter
16oz. chicken broth
1 can whole tomatoes
1 small can tomato paste
8oz. ketchup
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
Preparation
Brown the crow breasts in a skillet with butter or oil. When browned, place them in a Sauté 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.
Crow Casserole
Ingredients
12 pieces of crow breast meat (no bones) (6 crows)
2 quart sauerkraut
6 slices of bacon
1/3 cup of chopped onions
Preparation
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.
Crock Pot Crow
Ingredients
12 - 16 pieces of crow breast meat (no bones) (6 - 8 crows)
2 cups barbecue sauce
1 cup water
1/3 cup of brown sugar
1/3 cup of chopped onions
1/3 cup of chopped green peppers
salt and black pepper to taste
Preparation
Shred crow breasts into as small pieces as possible. Add to crock pot with all other ingredients. Cook in crock pot for 6 hours on low. Serve over rolls or bread. Makes 4 servings.
Crow In A Blanket
Ingredients
4 pieces of crow breast meat (no bones) per person
wild rice
bacon strips
butter
salt and black pepper
Preparation
Rub each crow breast piece with salt and pepper. Wrap each piece with a strip of bacon and place 2 wrapped pieces in aluminum foil. Cook at 300 degrees for 2 hours. Serve hot with steamed wild rice, generously buttered.
Pan Fried Crow
Ingredients
2 eggs
seasoned bread crumbs or flour
oil or bacon grease
Preparation
Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink.
BBQ Crow
Ingredients
10 crow breasts
BBQ sauce
2 onions
Tabasco sauce
Preparation
Place crow meat in a deep pan. Pour as much BBQ and Tabasco sauce as desired over the crow meat. Let marinate for at least 2 hours. Slice onions into thin slices and push out the centers to make rings. Place onions in skillet and place crow breasts over onions. The two flavors will combine while cooking. Put skillet on stove and cook until onions are brown and meat is tender. Serve crow over the onions.
Ingredients
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
Preparation
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.
Crow Creole
Ingredients
2 medium onions
2 fresh chilies chopped
2 ribs celery
3 cloves garlic minced
¼ pound butter
16oz. chicken broth
1 can whole tomatoes
1 small can tomato paste
8oz. ketchup
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
Preparation
Brown the crow breasts in a skillet with butter or oil. When browned, place them in a Sauté 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.
Crow Casserole
Ingredients
12 pieces of crow breast meat (no bones) (6 crows)
2 quart sauerkraut
6 slices of bacon
1/3 cup of chopped onions
Preparation
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.
Crock Pot Crow
Ingredients
12 - 16 pieces of crow breast meat (no bones) (6 - 8 crows)
2 cups barbecue sauce
1 cup water
1/3 cup of brown sugar
1/3 cup of chopped onions
1/3 cup of chopped green peppers
salt and black pepper to taste
Preparation
Shred crow breasts into as small pieces as possible. Add to crock pot with all other ingredients. Cook in crock pot for 6 hours on low. Serve over rolls or bread. Makes 4 servings.
Crow In A Blanket
Ingredients
4 pieces of crow breast meat (no bones) per person
wild rice
bacon strips
butter
salt and black pepper
Preparation
Rub each crow breast piece with salt and pepper. Wrap each piece with a strip of bacon and place 2 wrapped pieces in aluminum foil. Cook at 300 degrees for 2 hours. Serve hot with steamed wild rice, generously buttered.
Pan Fried Crow
Ingredients
2 eggs
seasoned bread crumbs or flour
oil or bacon grease
Preparation
Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink.
BBQ Crow
Ingredients
10 crow breasts
BBQ sauce
2 onions
Tabasco sauce
Preparation
Place crow meat in a deep pan. Pour as much BBQ and Tabasco sauce as desired over the crow meat. Let marinate for at least 2 hours. Slice onions into thin slices and push out the centers to make rings. Place onions in skillet and place crow breasts over onions. The two flavors will combine while cooking. Put skillet on stove and cook until onions are brown and meat is tender. Serve crow over the onions.
