Home > Recipes > Wild Game > CROW

CROW

CROW CASSEROLE

In skillet brown the crow breasts, then place them on a 1 1/2" layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.

Listing Last Modified: Thu Jun 09 2005

 


Views: 87

SMOTHERED CROW

Sportmen learn that the crow as well as being an exclusive target, are good to eat. Young birds are best. In a skillet, fry a clove of garlic in bacon fat. Remove. Roll bird in flour and season with salt and pepper. Place in a skillet, brown on both sides, cover and occasionally add a bit of water. Cook until tender. Season with H.P. Sauce or Worcestershire sauce. Serve.

Listing Last Modified: Thu Jun 09 2005

 


Views: 86