Here is a list of recipes I found on crowbusters.com website because I am not a very good cook I thought I would list them here so some of you other cooks could test them out and report on how it tastes.Recipes
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Below are some recipes that have been donated by fellow members. Feel free to try these or to experiment with your own creation. There is no reason why any recipe for dove, quail or grouse to be found in a wild game cookbook would not work just as well. Then you can decide whether to tell your guests what went into the recipe before or after they have finished. Bon Appetite!!
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.
with steamed wild rice, generously buttered.
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Below are some recipes that have been donated by fellow members. Feel free to try these or to experiment with your own creation. There is no reason why any recipe for dove, quail or grouse to be found in a wild game cookbook would not work just as well. Then you can decide whether to tell your guests what went into the recipe before or after they have finished. Bon Appetite!!
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.
with steamed wild rice, generously buttered.