Has anyone ever tried crow? According to these guys, it’s the bomb, and crow season opens Monday. What’s it taste like?
From casseroles to stews and other recipe favorites, including pie, the crow — reportedly considered a delicacy by John James Audubon — tastes like chicken with appetizing overtones of duck, according to Bradford Angier, author of Wilderness Cookery.
Having once had pigeon – at a French restaurant, naturally, and much more palatable as pigeon au jus de truffe – and loved it, I have to say I’d be intrigued to try it. And since the recipe for crow casserole involves bacon and sauerkraut, I think I’ve got the recipe to go with the gumption. Now, where does a guy go for a 12-gauge?