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A meal for anyone wishing to pick against the Pack

Cooking with crows

November 28, 2011
By MATT?WELLENS - Journal sports Editor (mwellens@miningjournal.net) , The Mining Journal

I thought it would be tough to find a variety of recipes for crow, but just like my prediction of a Green Bay Packers loss on Thanksgiving, I was wrong.

There are about as many recipes for crow as there are NFL Championships in the Packers Hall of Fame.

Punching "crow recipes" into Google brought up the usual suspects of online recipes, such as cooks.com.

Article Photos

MATT?WELLENS

Oprah.com even came up at one point, but it was for something Sheryl Crow made and none of the singers' recipes involved poultry.

Crowbusters.com seemed to be my best bet when it came to finding everything I needed to know about eating my Thanksgiving Day crow. From crow calls to cooking crow, that site had it all.

Using a combination of recipes I found on the website, I created exactly what I was looking for to describe the bitter-sweet Thanksgiving Day this Packers fan/occasional NFL prognosticator experienced.

I call this, "Crow so good you'll never pick against the undefeated Packers again," a combination of recipes submitted by Chris Thompson and Jim Anderson to www.crowbusters.com/recipes.htm.

Note that this recipe is not recommended for those with high cholesterol or heart problems.

Ingredients

I'll spare you the gory details of how to butcher a crow, but let's just say it doesn't involve the chopping off of heads or plucking feathers like butchering a chicken or turkey. Crows have little meat and the only thing edible is the breast. One crow will produce a pair of lime-sized skinless breasts. This recipe involves 16 pieces of crow meat or eight crows.

Other ingredients that you will need include 16 jalapeno pepper pieces, 16 stripes of bacon, two eggs and some bread crumbs.

Tooth pick will also come in handy.

Preparation

Take your 16 strips of bacon and fry them in a pan, leaving the grease in the pan. Don't cook the bacon to a crisp since you'll be wrapping it around the crow meat. Only cook it about halfway. Once done, set it aside.

Next, take your crow meat and tenderize it with a meat hammer. Once tenderized, dip it in the eggs and then the bread crumbs. Fry the breaded crow meat in the bacon oil, but leave it a tad pink inside.

Once cool enough to handle, take your sliced jalapenos and place one in the center of each crow breast. Then wrap with bacon. Secure with a toothpick.

Finish the 16 bites off by placing them on the grill at low heat, cooking each piece until the bacon is crispy. Crowbusters.com recommends flipping the breasts constantly to avoid the fat catching on fire.

Crowbusters.com says the 16 jalapeno, bacon, and crow pieces should serve four adults so there's plenty to go around in case you weren't the only one stupid enough to pick the Lions to win on Thanksgiving.

Thanks to www.crowbusters.com for teaching me everything I need to know about crow hunting and cooking. While the recipes sound delicious, I think I'll just pick Aaron Rodgers and the Packers to win out the rest of the season.

Go Pack go, and go crow go.

Matt Wellens can be reached at 906-228-2500, ext. 252.

 
 

 

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