CRAV'IN THE RAVEN

Crows, Jays, Ravens-The Corvidae Family and Some Very Clever Birds.

Most people, especially  aboriginal and"First Nation" groups would not even  think of "eating crow". What a humiliation!  What an insult! What a put-down of "human dignity", not to mention "human" and traditional rights.They would  much rather fight, riot, or STARVE TO DEATH.


 Man; especially the aboriginal man, "deserves" the best  of everything and should be able to eat chicken-KENTUCKY FRIED- every day if he so pleases.


CHICKEN: one of the most cannibalistic, disease ridden,  dirty, omnivorous scavengers known.

On the other hand, the Corvidae family contains some of the most familiar and well-known birds- crows, Ravens, Jays, Magpies, Nutcrackers and Rooks. These birds have become legendary in many of the world's mythologies. They have a reputation for intelligence (some claim above human) and have been observed using tools. They can talk, whistle, an vocally imitate many other animals and birds. They may be aggressive (so are humans; it is often necessary for survival) and may even seem to be playful. Like most all birds corvids are omnivorous (like man- basically scavengers) eating from many sources. Being so smart and omnivorous allows them to expand their geographic range, perhaps more than any other bird, although they still face their limits in harsh environments and with competition from other birds.  In the Pacific Northwest, the Stellar's Jay British Columbia's provincial bird sometimes steal nuts out of the paws of squirrels. A crow or raven might attack a dog, cat or human just for fun and because they can. They are a very interesting group of 'strange birds".


Raven Recipes:
Some people claim, because ravens are a very tough bird, you should boil the hell out of them. "We are talking about a TOUGH bird that has an enormous breast. It has such a  strong flavour, that you will end up with a fairly decent stock (providing of course that you reserve it, that is where most of the nutrition will then lie) and a very dark meat that is still somewhat flavourful after it has become tender. The meat of any corvid is high in protein, low in fat, remarkably clean and disease free-despite being a scavenger. 
MUCH PREFERABLE, IN MY OPINION, TO DISEASE RIDDEN, OFTEN FLAT TASTING, RUBBER CHICKEN.

NO MEAT OR VEGETABLE SHOULD EVER,EVER, BE BOILED.

 BOILING ONLY DESTROYS: MINERALS, NUTRITION, TASTE, VITAMINS.

Much more economical, nutritious and practical than "boiling the hell out of ravens would be using one of my braising, en-casserole, fricassee, steaming, or stewing recipes. What ever the method used, the main thing to remember is "what's put in the pot stays in the pot and is eaten from the pot-that where the food value and nutrition lies".