Yep, you heard right. Utah is legalizing crow hunting—with official seasons and everything.
Utah DWR migratory game bird chieftain Blair Stringham says crows are eating fruit and other crops and generally depredating every which way.
"And they damage trees and cause lots of other disturbances in urban areas," Stringham says.
Yes, that raucus cawing often drowns out neighborhood car alarms and karaoke.
Since it's never a good idea to get between the DWR and killing something, let's look at the upside: Crows are hardly a threatened species. They’ve increased their numbers since white folks came to North America and planted all kinds of tasty crops for them to eat.
Downside: Crows look very much like ravens, which are NOT legal to kill. In fact, even experts with binoculars have a hard time telling crows from ravens. (Note before pulling trigger: “anvil”-shaped tail = raven. straight-cut tail = crow.) Got it for evermore?
Another downside: It’s specifically illegal to hunt crows from aircraft—which sounds like crazy fun and a natural control on human population.
Because ethical hunters brag that they “eat what they kill”, we found a few possibly yummy recipes for crow. (Y'all don't be put off by crows' habit of eating carrion!)
You can find more recipes for crow and everything you might want to know about hunting the black devils at Crow Busters. Note: We have not tested any of these recipes nor eaten crow (that we know of)—except metaphorically. We're waiting for open season on California gulls.
Crow and Mushroom Stew
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper
Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.
stuffing of your choice (don't they already come stuffed?)
salt and pepper
2 Pie crust mixes
2-3 hard-boiled eggs
Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.