Barbecue Crow Sliders

Crow hunting is challenging and fun, and it can result in some surprisingly tasty meals

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-9
serves
Medium
difficulty

Crow hunting is gaining popularity. The birds are smart, tough to call in, and challenging to shoot. My youngest describes it as “snow goose hunting without all the mud.” Here’s the thing. While a lot of hunters are taking up the sport, not many of them consider crows as food. They should. To me, crow tastes a lot like dove. And dove cooked right is one of my family and friends' favorite meals. 

Crows are fun to hunt and surprisingly good to eat.

Want to try them but need a recipe to lead you gently into the crows-as-food world? Look no farther than these sloppy crow sliders. We start by grilling the breast meat to rare, then we chop it up and toss it with traditional Sloppy Joe sauce. Serve it up on King’s Hawaiian rolls for a sweet and spicy appetizer everyone will love. 

Top the sliders with a pickle slice and serve on buns or rolls.

We substitute diced jalapeños for the traditional bell peppers in this recipe, but if you want a little less heat, just sub in half a chopped bell pepper and leave the jalapeños out. If you decide to try crow hunting, check your state’s season dates first. Yes, there is a season, and it’s probably shorter than you think. 

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Ingredients

Breast meat from 5-6 crows

1 package King’s Hawaiian rolls

Sliced pickles

 

Sauce

1 tablespoon oil

½ medium onion, chopped

¼ cup sliced jarred jalapeños, chopped

1 cup chicken stock

1 cup tomato sauce

½ cup ketchup

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon onion powder

¼ teaspoon red pepper flakes

Cooking Instructions

Start by seasoning the crow breast with salt and pepper.

Season the boneless breast meat well with salt and pepper.

Grill over low heat to rare, about 15-20 minutes. Remove from heat and rest while you make the sauce. 

Grill the meat to medium-rare since it will continue to cook once sauced.

To make the sauce, add the oil to a medium saucepan. Add the onions and jalapeños. Cook until the onions are soft and translucent, about 10 minutes or so, stirring often. Add the garlic and cook for an additional minute or two. 

Start the sauce by sautéing the onions and jalapeños.

Add the remaining ingredients, bring to a boil, then reduce heat to simmer. Cook for 10-15 minutes. 

Chop the crow meat into small bits and add to an aluminum pan. Pour in the sauce and stir to blend.

Add the sauce to the chopped crow meat.

Place the pan back on the grill and cook for another 10-15 minutes.

Stir the meat and sauce before returning the pan to the grill to continue cooking.

Serve on King’s Hawaiian rolls and top each slider with a pickle, if desired. 

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