EZTAMPA wrote:
> I have bragging rights to have eaten more crow than > any other person on the list.

Then you need a recipe:

Crow Gumbo
Printer version of this recipe

4 Breast fillets
2 sticks of butter
1 cup of flour
3-4 stalks of celery, chopped
3-4 cloves of garlic chopped
1 large onion, chopped
1 bunch green onions, chopped
1 large bell pepper, chopped
2-4 cups of sliced okra
1 can tomato paste, 1 can Rotel tomatoes w/green chilies
oregano
salt as you like or want
parsley flakes or fresh parsley
thyme
black pepper & red pepper/Tabasco to taste

Rinse crow breasts and pat dry. Cook in water to cover in large saucepan until tender. Drain, reserving 2 quarts broth.

Melt butter in skillet, slowly add flour. Cook until dark brown, stirring constantly. Stir into reserved brothin large saucepan. Cook until thickened, stirring constantly. (sounds like a roux, don't it).

Add crow, celery, garlic, onions, green pepper, okra, tomatoes, tomato paste, and seasonings. Cook over low heat for 2 hours or until desired consistency, stirring frequently.

Served over white rice.