- Salt and pepper
- 6-8 crows
- Flour
- ½ cup butter
- 1½ cups milk
- After you kill the crows, clean them as quickly as everly you can. Rinse them thoroughly.
- Soak in salted water in the refrigerator overnight.
- Drain off the water, and salt and pepper your crows.
- Roll them in the flour.
- Melt the butter in a cast iron dutch oven over medium heat.
- Brown the crows all over.
- Remove them from the skillet, and add 3 Tbsp of flour to the drippings and brown slightly.
- Slowly add in a 1½ cups milk, stirring constantly until it’s thickened into a gravy.
- Return the crows to the skillet and spoon the gravy over them. Cover the skillet and simmer on low for 45 minutes.
- About every 15 minutes or so, spoon more gravy over the crows. Like I said, crow is tough to get down so we want it to be as tender and palatable as possible.
- Serve with rice and biscuits (or a good stiff drink of whiskey, which makes crow a little easier to swallow).
Culinary Creations 