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LOCATION: Recipes >> Variety Meats >> Crow Stew

Print this Recipe    Crow Stew

Crow and Mushroom Stew

3 crows
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper
cayenne pepper

Clean and cut crows into small portions and let them cook a short
time in the lard/shortening in a saucepan, being careful not to
brown them.

Next, add to the contents of the pan, the stock or gravy, and salt,
pepper and cayenne to taste.

Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes
more and then stir in cream.

Arrange the mushrooms around the crows on a hot platter.

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