I've discovered this excellent Crow recipe in my time off.
submitted by Robert B.
You can use this method with crows, coots, diver ducks and just about any fowl that may have a strong flavor. Use as many breasts as you decide to grill and soak them from 2 hours to overnight in salt water then thoroughly rinse and dry the breasts. Then use your favorite brand of Italian dressing and put enough to coat the bottom of a container you can put a lid on and put a layer of breasts, a layer of dressing, and keep layering till all the breasts are in the container. Finally, top off with dressing and put in fridge over night. The next day they will be tender and tasty.
Summer Crow Kabobs
submitted by Gordon Krause (The CrowMaster)
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.
I look forward to eating it upon the release of season 4