Josh, while shooting crow is great sport, I would advise you not to eat them. As was described by a previous poster, davejames--a coupla days of marinating and rinsing may render them edible but they are hardly gourmet fare. In 6 decades of huntin' and fishin', one thing I've learned is that an animal or fish's diet for the most part determines how it tastes. I shot a large bear in Montana that was grazing for a coupla days on a hillside full of wild blueberries. It was there for 2 days that I know of--spotted it w/ a scope from across a canyon and it took another 1 1/2 days to get there and up close enough to shoot it. DAMN, if that bear didn't taste like a blueberry pie ! ! ! Not as strong but a recognizable blueberry flavor. Bluefish from New England waters have a strong fishy flavor because their main diet is Menhaden which are a very oily fish which are by themselves inedible and are hunted by Russian factory ships to be processed into fertilizer, etc. Bluefish must be cooked in a certain way to make them palatable. As a result of this phenomenon, I hardly think you will be delighted with the flavor of crow given it's diet. I'm sure many a family was glad to have crow on the table during the dustbowl or the great Depression days but fortunately we're not that desperate---YET ! ! ! My advice is to shoot as many crows as you want or are permitted to take, but buy yourself a tasty chicken to eat........