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BB, thanks you for the info on preparations. We try to cook all game birds on the bone. When we can't, we prefer to cook it skin side down, rare to medium-rare. 2-3 minutes on each side.
Also, we tend to serve it with root vegatables and wild mushrooms cooked in butter with onions and garlic. For us, its really difficult to get real game birds on a regular basis, but crows are plentiful; and year round I believe.
In reference to the last post concerning crows. This is for NJ, You are correct with regard to season restrictions.
CROWS (Mon., Thur., Fri., & Sat.)
Aug. 10 - Dec. 5
Dec. 14 - Mar. 20
Daily bag limit: None
Last edited by Penn; 02-14-2010 at 12:03.
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