Crow Creole Recipe

Derek Nelson setting up decoys during last year's Crow Fest.

Derek Nelson setting up decoys during last year’s Crow Fest.

We’re getting amped up about the Starbuck Crow Fest that will take place this Saturday, March 30th! We’re giving gift cards to the winners of the event at the farm as well as one winner via Twitter (#KFCROWFEST). The event has been an annual reason to get together with friends, have some fun, and hunt some game in March. To win the event, you must bring in a bigger murder than your competitors–but what do you do with the crow once you’ve won?

Crow Busters provides quite a few recipe options for the adventurous hunters looking to create a savory dish from the spoils of their crow hunt.  Just follow the directions in their Field Preparation section to prepare the crow meat for your culinary masterpiece. We wanted to highlight this recipe from their site, as it looks like a fun country twist to a classic Southern dish.

Crow Creole


Soak crow breasts in salt water for at least two hours, or preferably overnight, then rinse and dry the breasts. Next, coat the bottom of a container (that has a lid) with your favorite italian dressing, place a layer of the breasts on top, and follow with another layer of dressing. You can add additional layers of meat followed by dressing until you’ve put all of the crow into the container.   Once this is complete, put the crow breasts in the fridge overnight–the next day they will be tender and tasty.


1 jar italian dressing (for preparing meat)

2 medium onions
2 fresh chilies chopped
2 ribs celery
3 cloves garlic minced
¼ pound butter
16oz. chicken broth
1 can whole tomatoes 1 small can tomato paste
8oz. ketchup 1/8 teaspoon white pepper
1/2 tablespoon Cajun seasoning
1 tablespoons hot pepper sauce
1/2 tablespoons garlic sauce
1/4 tablespoon sugar
1/2 teaspoon Tabasco sauce
1/2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 tablespoon fresh squeezed lemon juice
1 pound (12 pieces, or so) crow breast chopped into bite-sized pieces


Brown the crow breasts in a skillet with butter or oil. When browned, add onion, celery, chilies and garlic–saute until tender. Add this sautéed mix with the remaining ingredients to a crock pot and cook on low for 6-7 hours.

To serve, heap about one cup of rice in the center of the plate, and ladle a generous amount of the creole around it. Garnish with fresh chopped parsley. Enjoy!