1/2 dozen crow breasts
1 quart sauerkraut
6 strips bacon
1/3 cup chopped onion
In a skillet, brown the crow breasts, then place them on a 1-1/2-inch layer of sauerkraut in the bottom of a casserole dish. Cover each piece of meat with a strip of bacon and onion. Cover the breasts with another layer of sauerkraut and pour sauerkraut juice over it. Bake for two hours in a 350 degree preheated oven.
Note: Missouri’s next crow season is Nov. 1 through March 3 with no limit.