Clean and dress your birds as soon as
possible after the kill. Clean, and cut out the breast, discard the rest of the
bird. Soak breasts overnight in a non metallic container with a mixture of 1
gallon water, 1/4 cup salt.
Ingredients -
3 Crow breasts, split
1/4 cup flour
1 can buttermilk biscuits
1/4 cup olive oil
5 red potatoes, sliced
4 jumbo carrots, sliced
1 onion, sliced
1/4 teaspoon thyme
salt to taste
pepper to taste
Season breasts with thyme, salt, and pepper. Coat the whole breast with
flour. In a large casserole dish, heat olive oil, add crow and brown on
all sides.
Add enough water to cover the breasts, add vegetables and
cook until tender. Preheat oven to 400 degrees, arrange biscuits on top of
the crow and vegetables, bake until biscuits are golden brown.
