How to eat crow

CROW CASSEROLE
Ingredients
12 pieces of crow breast meat (no bones) (6 crows)
2 quarts 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 half inch layer of sauerkraut. Lay a half strip of bacon on each half 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.

PAN FRIED CROW
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 approximated by adding liquid smoke. Leave inside a tad pink.

MATTHEW'S 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 consomme
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 consomme 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.