CROW CASSEROLE
6 crow breasts
1 quart sauerkraut
6 strips bacon 1/3 cup chopped onion
Skillet brown crow breasts, then place them on a 1 1/2 inch layer of kraut in the bottom of a casserole. Cover each breast with a strip of bacon, and sprinkle onions over them. Cover the breasts with the rest of the sauerkraut and pour juice (canned kraut must be OK to use) from the kraut into the casserole. Bake two hours at 350, serve with boiled potatoes.
From the Field and Stream guide to Sportsman's Cooking, George Laycock, 1967 edition. I've not tried it, and suspect if I did, I'd be tempeted to brown the breasts OUTDOORS, on my little Coleman stove that I use to fry fish.
You go first, Thorny....
Best,
Ted
