Ahhhh, you know the feeling. You’re standing around the water cooler, taking a firm stance, defending your decision to the hilt. Everyone around you disagrees but YOU know you’re right and you’re NOT going to back down. Your argue so vehemently that everyone around you, even though they KNOW you’re wrong, decides to let you take the lead and go ahead with your plan. Then, a couple of days later, everything you stood for comes crashing down around your ears. Time to eat a little crow, is it? Don’t feel bad. It happens to everyone.
The term ‘to eat crow’ means to suffer humiliation, or more accurately, to be to be forced to retract an emphatic statement and admit you were wrong. The idea of eating crow is so ‘distasteful’ to most people that one old-time recipe calls for wrapping the crow in manure and roasting it over an open fire until the manure hardens like clay. Then, crack the manure open, throw away the crow, and eat the manure!
Crows have earned their bad rep as the entree on the sideboard because they’re scavengers – they’ll eat anything and everything, especially if it’s dead or garbage. But when you think about it, isn’t that what pigs eat? And if you’ve never raised chickens, you might want to check them out, too, before you pick up that next pack of wings at the grocery store.
Properly prepared, crows are really quite edible and, some will say, very tasty. In fact, there are several recipes in old-time cookbooks that show the crow used to be a popular source of protein. And, if you’re going to have to ‘eat crow’ at some point in your life, which most of us are, you should have a tried and true recipe on hand.
So, even though this article is being presented with a little tongue-in-cheek attitude to spice it up, and only if you’re on the inside track will you know what I’m referring to, the following crow recipes are actual recipes found at CrowBusters.com. Bon Apetit!
Summer Crow Kabobs
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
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.
Crock Pot Crow
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
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.
12 pieces of crow breast meat (no bones) (6 crows)
2 quart sauerkraut
6 slices of bacon
1/3 cup of chopped onions
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.
Now, if you need something to wash that crow down with, check out this Murder of Crows cocktail recipe, make with good, ol’ Kentucky Old Crow Bourbon. Yeah, that helps a lot!
For more crow recipes visit CrowBusters.com.