Which is much the same as for boiled Loon or Owl (where legal to bag them of course)-- Build a deep pit fire with a backstop, when down to hot coals, take your Dutch Over, filled 1/2 way with lightly salted water, the plucked and dressed crows, and a rock about the size of a grapefruit- Cover, bury Dutch oven in the pit of hot embers and rake dirt over the top- let it be for at least 24-32 hours, when all is cool to hand touch, remove pot, lid, remove with tongs the rock- if you can slice the rock easily with a knife, your crows are table ready Bon Appetit!!
:cool :
Wolfgang Hockey-Pucks crow recipe--
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