lord_seagrave Posted March 21, 2009 Report Share Posted March 21, 2009 It seems that the humble rook isn't quite held in the high culinary regard that it perhaps once was. Does anyone have a recipe to restore its reputation? Peter-peter - you've eaten just about everything, what do you suggest? LS Quote Link to comment Share on other sites More sharing options...
Thumpersniper Posted March 21, 2009 Report Share Posted March 21, 2009 I just couldnt eat a rook!! they look too much like a crow, i know they are fussy eaters and dont feed on carrion just pest control for me, stop them eating the seeds! good luck anyway Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 21, 2009 Report Share Posted March 21, 2009 Classic Rook Pie 4 to 6 fledgling rooks* 1 pound (450 g) of beef chopped into one inch (2 cm) pieces 6 ounces (170 g) of butter Salt Pepper Puff Pastry *Fledgling rooks must be used - shot a few weeks after they have left the nest but before they fly. Older birds have a poor flavour. The rooks should be skinned and the backbones and insides removed. The rooks can then be cut into joints. Season the joints and steak with salt and pepper and fry in hot butter until nicely browned. Simmer the rook joints and beef in stock for two hours. Remove the rook meat from the bones and retain the reduced stock for gravy. Lay the steak and rook meat in a baking dish. Cover the meat in hot melted butter and reduced stock. Cover the baking dish with pastry. Bake at 180 deg C (355 deg F) for 30 minutes. Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 21, 2009 Report Share Posted March 21, 2009 Gordon Ramsay's salad of rook with vinaigrette from The F Word Ingredients * 4 rook breasts * Salt & Pepper * 3 Cloves Garlic crushed * 4 tablespoons Hazelnut oil * 2 tablespoons sherry vinegar * 200 g fine green beans * 2 cooked beetroot peeled * 2 spring onions * 1 head oak leaf lettuce trimmed and washed * (small) Coriander roughly chopped * Olive Oil * 25 g Butter Method * Season the rook breasts with salt and pepper then rub with the crushed garlic all over. Marinate the meat in 2 tablespoons of the hazelnut oil and the sherry vinegar. Set to one side. * Bring a pan of boiling water to the boil then add the green beans. Cook for no longer than 1-2 minutes. * While the green beans are cooking, dice the beetroot into cubes, finely slice the spring onion and pick out the lettuce leaves. * When the beans are cooked, drain well. Sprinkle with some salt then add the remaining hazelnut oil and the coriander. Toss together. * Drain the meat from the marinade and reserve the marinade for later. Fry the rook in a drizzle of olive oil and the butter for 1 minute. Pour in the reserved marinade and cook for another minute or two until the meat is nice and pink. * To serve, place the salad ingredients in a bowl and serve the rook breasts on top. Drizzle with some good quality olive oil. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted March 22, 2009 Report Share Posted March 22, 2009 have a look here crow recipes Quote Link to comment Share on other sites More sharing options...
Daz2381 Posted November 22, 2009 Report Share Posted November 22, 2009 Hi All, Went shooting with the young lad (6) we shot some crows and he wanted to take them home to eat! so I agreed to the request and made the breaded pan fried crow/rook. Verdict: very nice we scoffed the lot! Every one should give it ago you won't be disapointed. Quote Link to comment Share on other sites More sharing options...
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