C'est bien pour dire, on en mange pas c'est bien juste par ignorance qu'autre chose parce que des sites de recettes de corneille il y en à une floppé.
Dans l'encien temps les tomates c'étais le fruit du diable et les gens pensaient que c'était poison- et ça les écoeuraient quand on leur à dit que c'était mangeable. Aujourdhui on regarde ça pis on se dit : maudine que le monde étaient niaiseux dans ce temps là.... pis dans le fond on est pas mieux nous autre aussi, mais sur d'autres aliments.
Summer Crow Kabobs
submitted by Gordon Krause (The CrowMaster)
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.
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Country "C" Medallions
submitted by Marta Hnizda
Ingredients
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
water
Preparation
Sauté onions and bacon in oil until golden. Add meat, spices and sauté 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.
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Pan Fried Crow
submitted by Chris Thompson
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.
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Crow Creole
submitted by George Carpenter
Ingredients
2 medium onions
2 fresh chilies chopped
2 ribs celery
3 cloves garlic minced
? 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.
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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.
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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.
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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.
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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.
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Matthews Magic Stew
Ingredients
20-24 crow breast pieces (10-12 crows)
1 bag of celery
2 onions
2 pounds of baby carrots
2 cans of beef consume
1 cup flour
Preparation
Chop up celery and onions. In a crock pot, place two alternating layers of meat -onions -celery -and carrots. Pour both cans of consume into pot. Let cook for 6-10 hours. A half hour before you are ready to serve, remove about 5-6 cups of liquid and mix with 1 cup of flour for a thickener. Mix all contents (stew & thickener) well. Let stand for half an hour, season with salt & pepper to taste, and enjoy. This recipe works well with almost all game (and non-game) animals. Some that I have tried are Deer, Squirrel, Rabbit, Pigeon, Duck, Goose, Bear, and Beaver.
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The
"So good you'll want to slap your mother-in-law"
Recipe
submitted by Jim Anderson
Ingredients
16 pieces of crow breast meat (no bones) (8 crows)
16 pieces of jalapeno peppers (or banana peppers)
16 strips of bacon
1 1/2 cups of Teriyaki sauce
Preparation
Place breast meat in a covered bowl with the Teriyaki sauce over night.
Cook the breasts in boiling water for about five minutes. Cut up fresh
jalapeno peppers into circles (or use the store bought kind that come in
jars). Place one jalapeno pepper in the center of each breast and wrap with
bacon. Secure the bacon with a round toothpick. Cook on the grill until
bacon is crisp (not burned). Flip the breasts constantly to avoid the fat
catching on fire. Use banana peppers for people that don't like their food
quite so hot.
Serves four adults
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Crow Bean Roast
submitted by Robert Cobb
Ingredients
6-8 Fresh Crow Breasts
1 - 2lb. Package of Red Beans (that's pinto beans for you northerners)
Cooking oil or Bacon grease
Baking soda
Chopped Onions
Chopped Bell Peppers
Garlic powder or garlic salt
Salt
Pepper
Preparation
Place a tablespoon of Cooking Oil or Bacon Grease in a crock pot, add a tablespoon of Baking Soda, pour the beans in and fill the crock pot 1/2 - 3/4 full of water and stir to mix the baking soda and oil. Add the Crow
Breasts and add the other ingredients (amounts determined by taste preference). Finish filling with water, turn crock pot to high setting and allow to cook for a minimum of 6 hours, adding water as needed. Serve hot, but be careful, this one will make ya wanna slap yo momma!!!
MMMMMmmmmm ça d'lair bon . j'ai l'impression qu'il vas s'tuer de la corneille en masse au Québec dans les prochains jours.
Ha oui pour les vrais amateur de corneille, votre site :
http://www.crowbusters.com
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J'avais aussi déjà songé à chasser les corneilles en saison morte. J'avais par contre un certain dilemme: tuer et gaspiller la viande. A ce moment j'ignorais que les gros moineaux noirs étaient comestibles. Maintenant je le sais et je ne suis pas encore convaicu d'y aller 
Ça se plume comment une corneille?
