johnnyz
advid lodge member
Posts: 402
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crow
Dec 9, 2007 14:19:05 GMT -4
Post by johnnyz on Dec 9, 2007 14:19:05 GMT -4
any crow nabbers on here seasons sneekn up
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crow
Dec 11, 2007 20:33:39 GMT -4
Post by frankinthelaurels on Dec 11, 2007 20:33:39 GMT -4
LOVE drillin crows in the winter..we have alot of contest in this neck of the woods...here is my son and the kill from one last Feb....lotta shootin' to say the least...
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crow
Dec 11, 2007 20:37:51 GMT -4
Post by zodiakgsps on Dec 11, 2007 20:37:51 GMT -4
Holy crow Frank!!! (sorry, couldn't resist.... ;D) Seriously though, that's a LOT of birds.....dang, don't think I've ever even seen that many on a crow hunt, let alone that many dropped!!
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johnnyz
advid lodge member
Posts: 402
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crow
Dec 12, 2007 22:59:59 GMT -4
Post by johnnyz on Dec 12, 2007 22:59:59 GMT -4
never had a day that good
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crow
Dec 15, 2007 10:53:06 GMT -4
Post by willyhuntsdeer on Dec 15, 2007 10:53:06 GMT -4
my question is...what do you do with them after they are killed?
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johnnyz
advid lodge member
Posts: 402
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crow
Dec 16, 2007 18:14:43 GMT -4
Post by johnnyz on Dec 16, 2007 18:14:43 GMT -4
fertilize the garden
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crow
Dec 16, 2007 18:50:29 GMT -4
Post by whitetail101 on Dec 16, 2007 18:50:29 GMT -4
Coyote bait
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crow
Dec 16, 2007 19:22:14 GMT -4
Post by skwirl on Dec 16, 2007 19:22:14 GMT -4
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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crow
Dec 16, 2007 19:25:55 GMT -4
Post by truegrit on Dec 16, 2007 19:25:55 GMT -4
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crow
Dec 16, 2007 19:38:58 GMT -4
Post by skwirl on Dec 16, 2007 19:38:58 GMT -4
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.
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crow
Dec 17, 2007 23:14:02 GMT -4
Post by gitrdone07 on Dec 17, 2007 23:14:02 GMT -4
crow
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crow
Jan 30, 2008 18:02:08 GMT -4
Post by 2feathers on Jan 30, 2008 18:02:08 GMT -4
I like to crow hunt also. I have a question, I have an old cassette player with an external speaker. The only tape I have is a crow fighting an owl. I would like to get some different tapes if I could ( crows feeding ) Does anyone know where I can purchase some cassette tapes. I have looked at catalogs and at the local Gander Mt. store but no luck. Frank how did you call in all those crows?
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crow
Jan 30, 2008 19:52:51 GMT -4
Post by skwirl on Jan 30, 2008 19:52:51 GMT -4
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johnnyz
advid lodge member
Posts: 402
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crow
Jan 30, 2008 20:38:29 GMT -4
Post by johnnyz on Jan 30, 2008 20:38:29 GMT -4
nite lite has a lot of tapes
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crow
Feb 5, 2008 18:26:50 GMT -4
Post by skwirl on Feb 5, 2008 18:26:50 GMT -4
Country "C" Medallions submitted by Marta Hnizda Ingredients 24 pieces of crow breast meat (no bones) (12 crows) 2 medium onions (chopped) 6 tblsp of oil 5 slices of bacon (chopped) 1 big or 2 small turnips (peeled & chopped) 1/3 of celery root (peeled & chopped) - note: substitute with celery 3 tblsp wet mustard 1 tblsp lemon juice salt, pepper to taste dash of paprika 2 bay leaves 2 juniper berries - note: substitute with allspice 1 tblsp Majorjam (crushed) 1 heaping tblsp of mayonnaise water Preparation Sauté onions and bacon in oil until golden. Add meat, spices and sauté some more. Add vegetables and the rest of the ingredients except mayonnaise. Add enough water to keep the meat almost covered. Simmer slowly, adding water as it evaporates. In about 3 hours you will see that the meat is soft enough to cut with a fork. Take the meat out and place on heated platter or dish to keep warm. Remove the bay leaf and put all the gravy (about 2 cups) in a blender and blend. When thoroughly blended, add mayonnaise and blend shortly. Add gravy to meat and serve over rice with a winter salad. Serves four adults.
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