Roast Crow!

You know, In case there are any more “Budget Cuts”. haha

Roast Crow with Root Vegetables

Ingredients:

• 4 crow breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, sliced
• 4 potatoes, cubed
• 2 cups chicken or game broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C).
2. Season the crow breasts: Season the crow breasts with salt and pepper.
3. Sear the crow breasts: In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the crow breasts and sear them on all sides until browned. Remove the breasts from the skillet and set aside.
4. Sauté the vegetables: In the same skillet, melt the butter. Add the onion, garlic, carrots, and potatoes. Cook until the vegetables are lightly browned.
5. Deglaze the skillet: Add the red wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.
6. Add the broth and herbs: Add the chicken or game broth, thyme, rosemary, and bay leaf to the skillet. Stir to combine.
7. Return the crow breasts: Place the crow breasts back into the skillet, nestling them among the vegetables.
8. Roast in the oven: Transfer the skillet to the preheated oven. Roast for about 45 minutes to 1 hour, or until the crow breasts are cooked through and tender, and the vegetables are soft.
9. Garnish and serve: Remove the bay leaf. Garnish with fresh parsley before serving.

These ones might have the slight flavour of McDonalds french fries!

Here is an alternate recipe in case you want to try something traditional!

Traditional Blackbird Pie Recipe

Ingredients:

• 8-10 blackbirds or substitute with small game birds like quail or pigeon
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups beef or game broth
• 1 cup red wine
• 2 carrots, diced
• 2 potatoes, diced
• 1 cup peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Pastry dough for the pie crust (homemade or store-bought)
• 2 tablespoons butter

Instructions:

1. Preheat your oven: Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
3. Brown the birds: Add the blackbirds or substitute game birds to the skillet and brown them on all sides. Remove the birds and set them aside.
4. Cook the vegetables: Add the carrots and potatoes to the skillet and cook for a few minutes until they start to soften.
5. Add the liquids and herbs: Pour in the beef or game broth and red wine. Add the thyme, rosemary, salt, and pepper. Stir to combine.
6. Simmer: Return the birds to the skillet and let the mixture simmer for about 20 minutes, until the liquid has reduced and the vegetables are tender.
7. Prepare the pie: Roll out the pastry dough and line a pie dish with one portion of the dough. Pour the filling into the pie dish, ensuring the birds are evenly distributed. Cover with the remaining pastry dough and seal the edges. Cut a few slits in the top crust to allow steam to escape.
8. Bake: Place the pie in the preheated oven and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
9. Serve: Allow the pie to cool slightly before serving. Enjoy your traditional blackbird pie (or its modern substitute)!

Enjoy these recipes both NEW & TRADITIONAL!