Eating wild crows is a controversial topic. Some people view crow meat as a free and sustainable food source that should not be wasted. Others argue that eating wild crows poses health risks and raises ethical concerns. This article examines the evidence on both sides of the debate over the safety and advisability of eating wild crows.
Quick Answers
– Is it legal to eat crow? In most places, yes. Crows are not protected under federal law in the US. Some local laws may prohibit harming crows, however.
– Do crows carry diseases? Crows can carry some pathogens harmful to humans, including West Nile virus and histoplasmosis. Proper cooking eliminates disease risk.
– Does crow taste good? Most describe crow meat as tough, greasy, and unpalatable. It requires extensive preparation to make edible.
– Is eating crow sustainable? Crows are abundant and some see eating them as an eco-friendly way to source meat. However, overhunting could damage ecosystems.
Nutritional Value of Crow Meat
Crows are a lean meat, meaning they are low in fat and calories compared to other types of poultry. According to the USDA, a 3-ounce portion of cooked crow meat contains:
– Calories: 162
– Fat: 7.7 g
– Saturated fat: 2.7 g
– Cholesterol: 83 mg
– Sodium: 63 mg
– Protein: 17 g
This nutritional profile is similar to cooked chicken or turkey meat. Crow meat provides a good source of niacin, vitamin B6, phosphorus, and selenium.
However, wild crow meat may differ in nutrition from farmed poultry. The crow’s diet influences the nutrient content of its tissues. Crows eat a diverse omnivorous diet of insects, seeds, fruits, eggs, small vertebrates, and scavenged food. This varied diet likely provides a range of vitamins and minerals.
Crow Meat Flavor
Most sources describe crow meat as distasteful. The dominant flavor notes are gamy, greasy, and iron-rich. The crow’s dark meat contains more myoglobin than chicken, contributing a metallic flavor. Their diverse wild diet also influences flavor.
People who have eaten crow say extensive cooking and seasoning is required to make it palatable. Stewing, braising, or pressure cooking helps tenderize the tough, sinewy meat. Seasonings like vinegar or soy sauce help mask unpleasant flavors.
Is Eating Crow Legal?
In the United States, eating crow meat is legal under federal law. The Migratory Bird Treaty Act of 1918 protects around 1,000 bird species from hunting, killing, trading, and other harm. But crows are not covered because they are considered agricultural pests.
However, some individual states prohibit harming crows. For example, Nevada, Massachusetts, and Vermont prohibit killing crows at certain times of year. Some states require hunting licenses to harvest crows. And local ordinances may ban firearms discharge needed to hunt crows.
Outside of the US, laws vary widely. Some countries like Japan and Aruba prohibit harming or eating crows entirely. Others like the UK allow crow hunting in season with appropriate licenses. Check local laws before eating wild crow.
Disease Risk From Eating Crow
Eating undercooked crow meat poses a risk of contracting diseases the birds carry. Proper handling and cooking mitigates this risk.
Some diseases crows may carry include:
West Nile Virus
- Mosquito-borne virus that can infect birds and humans
- Cooking meat to 165°F kills the virus
- Most people show no symptoms, but it can lead to fever, headache, and death
Histoplasmosis
- Fungal infection from soil contaminated with bird droppings
- Causes flu-like illness, can be fatal if untreated
- Spores are killed by cooking, avoid eating raw or undercooked crow
Avian flu
- Rarely transmitted from wild birds to humans
- Causes fever, respiratory issues, and liver damage
- Proper cooking kills the virus, practice good hygiene when handling raw crow
Thorough cooking, proper storage, and avoiding cross-contamination eliminates risks of contracting disease from properly prepared crow meat.
Ethical Considerations
Some people object to eating crow meat on ethical grounds regarding wildlife hunting. Arguments against eating crow include:
– Cruelty – Hunting crows causes unnecessary suffering if not done swiftly. Lead ammunition also causes slow deaths.
– Environmental damage – Overhunting could damage ecosystems since crows play a scavenger role. Their decline could increase carrion and disease spread.
– Intelligence – Crows display advanced reasoning skills. Some argue we should not kill and eat animals with high intelligence.
However, there are counter-arguments that eating sustainably hunted crow is ethical:
– Crows are abundant and some see them as agricultural pests. Eating them does not threaten the overall population.
– Hunting provides a free-range, low environmental impact meat source. Farming crows would likely require more resources.
– Live capturing or swift killing can minimize crow suffering compared to natural causes of death.
Overall, attitudes on the ethics of eating wild crows are mixed. Some view it as intrinsically wrong, while others see it as an opportunity for sustainable meat harvesting.
Sustainability of Crow Meat
Many people advocate eating crow as a sustainable alternative protein source. Arguments that crow meat is an eco-friendly choice include:
- Crows are abundant and not threatened by current levels of hunting
- They feed at a low trophic level on diverse wild foods
- Requires no land usage, feeding, or water that meat farming does
- Provides use for an animal often seen as a nuisance
However, some challenges to the sustainability of eating crows exist:
- Overhunting could damage ecosystems if populations decline
- Lead ammunition contaminates soil and water for other wildlife
- Crows help control insect and rodent pests as scavengers
- Scavenging crow meat carries higher risk of bacteria or toxins
Eating crow meat is likely sustainable if done carefully and ethically with hunting limits in place. But unchecked harvesting could pose ecological risks.
How to Cook Crow
Cooking crow requires special techniques to make the meat palatable. Recommendations include:
– Soak the meat in milk, saltwater, vinegar, or another acidic liquid for 6-12 hours to draw out blood and impurities. Rinse afterward.
– Parboil or pressure cook to tenderize the meat before final cooking. This helps soften connective tissues.
– Cook thoroughly to at least 165°F internal temperature to eliminate disease risk. Slow braising, stewing, or roasting works best.
– Avoid overcooking which can make the dry meat even tougher. Check often and remove portions as they finish cooking.
– Use wet cooking methods like stewing or braising rather than dry roasting or grilling alone. Keeping meat moist helps keep it tender.
– Strong seasoning helps mask any unpleasant flavors. Use sauces, spices, vinegar, wine, citrus, and salt generously.
With proper handling and preparation, crow can become edible. But it requires time and care compared to domesticated poultry. Undercooking or insufficient seasoning produces poor results.
Conclusion
While legal in many areas, eating wild crow remains controversial. Those who have eaten it report crow meat requires extensive work to taste reasonably good. Eating crow also poses some ethical concerns and potential ecosystem impacts with overhunting. However, sustainable crow harvesting could provide a low-impact meat source. If local laws permit harvesting crow, it can be a free protein if cooked thoroughly and flavored carefully to mask its naturally tough, gamy flavor. But the consensus view is crow meat makes for suboptimal eating compared to tastier, safer poultry options.
