Grilled Crow BreastEnjoy, Janeane Garafalo !! . . .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.
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.
Crow Stroganoff
Remove breast meat from the bone. Slice into strips about 1/2" thick. Place in a pressure cooker with several cloves of garlic, 1/2 cup diced onion, 3 cups of water, 1 teaspoon freshly ground pepper, 1 teaspoon dried lovage leaves (can substitute 1/4 cup celery). Cook under pressure (10 pounds) for 30 minutes. Cool. Remove and discard garlic. Add broth from 4 oz. can of mushrooms. Adjust liquid to measure 3 cups. In a shaker mix 1/4 cup of flour with 1 cup cool broth. Heat remaining broth and add flour mixture; simmer until thickened. Add meat and mushrooms and bring to a simmer again. Just before serving, remove from heat and add 1/2 cup sour cream. Serve over noodles or rice. Recipe courtesy of Sara Jean Peters and Vince LaConte.
Fried Crow
Can either fry on the bone or filet the meat. To tenderize the meat you need to cook in a pressure cooker for 15 minutes at 10 pounds or boil in water with a tablespoon of salt until tender to being stuck with a fork. Remove the breast or filets from the pressure cooker or boiling pot. Flour and shallow fry in a pan until golden brown. The filets are great fun to pass off to your friends as chicken gizzards