The Fine Art of Eating Crow

I must admit, I woke from bed yesterday morning rather excited at the prospect at once and for all seeing what Drosselmeyer could do. He has been a horse I have been following and liking since last Fall. The Dwyer would be the race where he would leave all excuses in the rearview mirror. I pictured a stalking trip and a powerful explosion at the top of the lane that would carry him six lengths clear of the rest of the field. The impressive win would send him onto the Belmont as one of the horses to beat. Things went exactly as planned, except for one small detail, it wasn’t Drosselmeyer who impressively blitzed the field. Rather it was the Nick Zito trained, Fly Down who now looks like a legitimate up-and-comer, and one that may have a say come four weeks from now in the Belmont Stakes. Ever the optimist, I took the opportunity of being so wrong, to revisit a favorite recipe of mine for last night’s dinner.  The recipe follows... Here is what you will need: -1 large crow (de-feather the crow only if you want to take the easy way out) -4 tablespoons butter or margarine -2 tablespoons flour -1/2 cup clear stock -1/2 cup white wine seasoning -The rest of that bottle of wine (for rapid consumption) Cooking Instructions: -Melt butter or margarine in a heat-proof Dutch oven. -When hot, sauté the crow gently all over until it's golden brown. -Remove the bird. -Add flour, stock and wine, blend smoothly. -Bring to a boil and add seasoning. -Return bird to the Dutch oven and cover. -Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender. Many of you may never need to eat crow, but if you are like me, and eating crow is far from an unfamiliar occurrence, then by all means try this recipe and enjoy!