Roast Crow aux Naturel

[Ishmael]

A delightful and easily prepared dish. The presentation is pleasing to the eye and is the perfect center piece for any table. Each Crow serves four, Ravens will serve six.

Ingredients:

1 Crow
2 tbsp butter
1/2 cup melted butter
3 cups bread stuffing (seasoned)
1/2 cup chopped celery
1/2 tsp salt
1 onion coursely chopped
1 clove garlic finely chopped
1/4 tsp pepper
Fresh parsley

Preheat oven to 375 deg.

Eviscerate and thoroughly wash bird. Save liver and heart.

par boil liver and heart for 20 mins. Set aside to cool, reserve liquid

saute celery, when celery is soft add onion and garlic. Saute until onion is golden.

Chop liver and heart.

In a large bowl, add bread stuffing, onions, garlic, celery, liver, and heart. Add 1/2 cup melted butter and 2 cups of reserved liguid. Mix thoroughly. Stuff bird and place any excess stuffing in foil for cooking on side.

Place bird in lightly oiled baking pan and bake for 20 per pound.

Serve on platter garnished with parsley.

(Cooking hint: Lightly brushing the bird with cooking oil every 15 min. or so will maintain that beautiful lusture to the feathers making this dish as pleasing to the eye as it is palatable.
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For more great Crow reciepes get this months "Eating Crow". Available at your local supermarkets checkout.

*cover art by Bob_Bytchin*

Ishmael

 

[Bob_Bytchin]

This should be served cold right?

 

[marksgirl]

This should be served cold right?

What other way is there to serve it?!

 

[Ishmael]

This should be served cold right?

Or tongue blistering hot.

Ishmael

 

[Bob_Bytchin]

Crow Liver with Raisins and Cognac
Ingredients (6-8 servings)
1.5 kg of fine crow liver, cleaned and sliced
1 cup of beef soup
1/2 a cup of cognac
1 cup of white raisins, pitted, soaked in water and cleaned
Salt, pepper

Preparation
Fry the liver in a big pan, both sides. Remove it from the pan, pour the oil, pour the cognac into the pan until it evaporates. Add the raisins and beef soup until it boils. Add 1 tablespoon of butter or margarine for thickening.

Bon appétit!

 

[MercyMia]

Can you recycle the feathers and the feet?

 

[bluespoke]

Sheesh! You could've plucked the bird first!

 

[Linedrive]

The Dow Jones is reporting record gains in Crow due to consumer market demand, get on board while it's cheap.

 

[MercyMia]

Any crow dish needs to be served with liberal splashes of Old Crow.

 

[Bob_Bytchin]

Terrine de Foie Gras
Crow Liver Terrine
Moise Pe'er

1 crow liver, about 1 kilo
1 kilo crow fat
For the marinade:
1/2 cup Cognac
1/2 cup dry Sherry
1 tsp. salt
1 tsp. white pepper
2 sprigs fresh tarragon
4 whole cloves
Place the crow liver in a casserole dish just slightly larger than the liver. Mix all of the marinade ingredients together, pour these over the liver, cover with aluminum foil and let marinate in the refrigerator for 12 hours.
In a skillet melt the crow fat and pour this over the liver. Place the baking pan holding the liver in a larger baking pan, pour in water that comes to about 1/2 the height of the
Melt 1 kilo of crow fat and pour this over the liver. Place the casserole dish in a baking pan, fill with water to about one half the height of the casserole dish and place in an oven that has been preheated to 200 degrees Celsius until the liver has been cooked through (about 20 minutes).
Let the liver cool and then refrigerate for 24 hours. Remove the liver from the casserole dish, wipe off all of the fat and cut in thick slices. (Serves 6 - 8).

 

[Ishmael]

Any crow dish needs to be served with liberal splashes of Old Crow.

Or a good French Whine.

Ishmael

 

[Bob_Bytchin]

For REDWAVE:

SIMPLE SOUTHERN FRIED CROW


1 frying crow, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil

1. Season crow with all seasonings.
2. Roll crow in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry crow in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.

You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.

 

[Guest]

I've always come from the school of thought that any liver should be served with fava beans and a nice Chianti

 

[marksgirl]

Or a good French Whine.

Ishmael

Good one Ish!

 

[Ishmael]

CROW HEAD CHEESE

300 lg. crows heads
1 1/2 tbsp. salt
Dash of red pepper
Dash of black pepper
1 onion
1 c. vinegar

Clean crows heads by removing feathers, beaks and brains. Saw into 4 pieces. Put in large pot and boil until tender. Remove meat from broth. Pick out bones and cook onion until done in broth. Dip out onion and run meat and onion through food chopper. Mix in peppers, vinegar and salt, put in cheese cloth or (leg of panty hose works real well), hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.

Ishmael

 

[Bob_Bytchin]

Crow Nuggets
2 boneless crow breasts (about 1 1/2 lb) skinless
1 T. all-vegetable oil
1/2 cup Master Mix
1/2 cup cornflake crumbs
3/4 t. paprika
1/4 t. pepper
Salsa for dipping

Cut crow into 1-inch pieces. Toss with oil. Mix remaining ingredients except Salsa in a plastic bag. Shake crow in bag, about 6 pieces at a time, until coated.

Arrange crow pieces in a single layer in microwavable dish, 11x7x1 inch. Cover with waxed paper and microwave on high for 4 minutes; rotate dish 1/2 turn. Microwave 3-4 minutes longer.

Serve with salsa and fresh vegetables.

 

[Ishmael]

CROW AND MUSHROOM QUESADILLAS

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

1/4 cup (1/2 stick) butter
2 1/2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces button mushrooms, sliced
1 1/2 cups shredded cooked crow
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 1/2 cups grated Monterey Jack cheese

Olive oil
16 5 1/2-inch-diameter corn tortillas

Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in crow, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide crow mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.

Serves 12 to 16.

Ishmael

 

[Bob_Bytchin]

CROW AND MUSHROOM QUESADILLAS

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

1/4 cup (1/2 stick) butter
2 1/2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces button mushrooms, sliced
1 1/2 cups shredded cooked crow
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 1/2 cups grated Monterey Jack cheese

Olive oil
16 5 1/2-inch-diameter corn tortillas

Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in crow, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide crow mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.

Serves 12 to 16.

Ishmael

That actually sounds good. Of course, I'm not eating any crow today.

 

[Ishmael]

HUMBLE CROW PIE

4 Crows
2 hard-boiled eggs, diced
2 med. potatoes, cubed
1/2 can (or 1 c.) corn (whole kernel white)
2 celery, diced
2 carrots, chopped
1 tbsp Humility
Salt and pepper to taste
Pie crust for top and bottom

First boil meat, remove skin. Second, make crust and line pie dish with one. Third, boil eggs. Fourth, cook potatoes and carrots.

After all above is cooked, chop crow into small cubes and mix all ingredients in a large bowl; pour 1/4 cup of broth in bowl and season to taste. Pour everything into pie dish and cover with top crust; cut 2 slits into pie crust top before baking.

Bake in preheated 350 degree oven about 3/4 hour until crust is brown.

Ishmael

 

[marksgirl]

That actually sounds good. Of course, I'm not eating any crow today.

No you have something much better to eat!

 

[Ishmael]

That actually sounds good. Of course, I'm not eating any crow today.

Neither am I.

Ishmael

 

[Bob_Bytchin]

Crow a la King Recipe


2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced crow
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce of the fat, flour, milk, cream, salt and pepper. Add the mushrooms, green pepper, pimiento and crow. Cook until the meat is heated through. Just before serving stir in the egg yolks, slightly beaten, and cook for a moment, stirring constantly. Serve at once on squares of hot toast.

 

[Bob_Bytchin]

Neither am I.

Ishmael

I think there's a Special Edition hot off the presses that's ready.

 

[marksgirl]

Chicken a la King Recipe


2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced crow
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce of the fat, flour, milk, cream, salt and pepper. Add the mushrooms, green pepper, pimiento and crow. Cook until the meat is heated through. Just before serving stir in the egg yolks, slightly beaten, and cook for a moment, stirring constantly. Serve at once on squares of hot toast.

*tisk tisk Bob* That should be "Crow" a la King!

 

[Ishmael]

I think there's a Special Edition hot off the presses that's ready.

How right you are Bob!!!!

Do to the overwhelming demand for crow we've decided to publish a 'special edition' just for those who have become addicted to this latest food craze.

It's sweeping the world.

Back to you Bob.

Ishmael