- Garlic, Variety of Herbs to taste - Italian herbs are good.
- Pot of water
- Noodles: pasta, polenta / fried cornmush, frybread, or the like
- Sour Cream (optional)
- 2 Whole Ravens, (or more depending on how many bullets he has and how good a shot he is) skinned, gutted and cleaned.
- 1 c. Red Cooking Wine (a Burgundy is good)
- 3 c. Beef Stock
- Celery, Carrots, Mushrooms - cut up
- Salt and Pepper to taste
Boil the hell out of the ravens. We are talking about a TOUGH bird that has an enormous breast. It has such a strong flavor, that you will end up with a fairly decent soup stock and a very dark meat that is still flavorful after it has become tender.
Strip meat from birds, discard bones.
Sauté vegetables in butter.
Prepare noodles or bread base.
When tender add shredded raven meat, garlic and herbs.
Heat through, get really hot, add 1/2 c. wine, quickly cover.
Add additional 1/2 c. wine, salt, pepper, and beef stock and simmer for 5 minutes. (If using Marinara, omit beef stock, then serve over pasta or polenta/fried cornmush. You are done)
Whip roux into base for a rich burgundy gravy. Sour cream can be folded into gravy, or served as a dollop over dish at serving.
Serve over noodles or other base.
A side of fresh raw or cooked greens is nice.
Note: Raven - the OTHER dark meat is dark like duck to the 10th power. Remarkably tasty, high in protein, low in fat, clean, despite being a scavenger. Be prepared to have the rest of the flock attack you though if you shoot one !