Terry, Do you have anything for blackbirds? Today I opened my front door and viewed an impacted bird dropping in the middle of my storm door's full view window glass, made more impressive by the 4 foot wide porch with overhanging roof. Immediately to my left the porch has a stone wall where the garage bumps out a similar 4 feet to match the porch so this bird was not just arcing under the porch. My CSI viewing came in handy here as I determined from the spatter outline a downward trajectory away slightly away from the garage like the bird suddenly realized the glass was not an open passage into my house and was pulling a multiple G turn to avoid becoming a holiday decoration. The purple feces and calendar date also suggested my fowl friend may have been flying under the influence of fermented berries. Fran
-----Original Message----- From: Terry Blanton [mailto:[email protected]] Sent: Wednesday, November 23, 2011 1:26 PM To: [email protected] Subject: EXTERNAL: [Vo]:[OT] Avian Recipes No, not for tomorrow's turkey; but, for curing the cognitive dissonance that some might experience in the coming days: Three Crow Recipes From Debbie, courtesy of her Mom's WW II cookbook 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. Potted Crow: 6 crows 3 bacon slices stuffing of your choice 1 diced carrot 1 diced onion chopped parsley hot water or stock 1/4 cup shortening 1/4 cup flour buttered toast Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock. Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary. Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan. Serve each crow on a thin slice of moistened toast, and pour gravy over all. Crow Pie: 1 crow stuffing of your choice salt and pepper shortening flour 2 Pie crust mixes 2-3 hard-boiled eggs Stuff the crow. Loosen joints with a knife but do not cut through. Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside. Prepare pie crusts as directed. (Do not bake) Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool. Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top. Bake at 450 degrees for 1/2 hour. ( http://bertc.com/subfive/recipes/threecrows.htm ) And for those who want a bit more sophistication in their cuisine: http://www.crowbusters.com/recipes.htm T
