Don’t let the old saying, or just the thought of eating crow, prevent you from trying it. You’re likely to be surprised just how good the red meat really is. It’s similar to dove meat and cooks well in a variety of ways. Breasting out the meat and marinating it overnight will yield the best results. Here’s how to do it.

1. Tenderize the breasts with a meat mallet, covering it with a piece of plastic wrap to avoid splatter.

2. Dip the tenderized and flattened meat in your favorite breading. I use the same breading I use when frying fish. Flour seasoned with salt and pepper is a fine choice.

3. Heat oil in a skillet to 350 degrees and place meat in it. Cook for about three to four minutes per side, or until cooked through. 4. Pat dry and serve hot.