Best to start with 5 birds minimum, breast them as you do a duck and cut into bite size chunks. Soak overnight in buttermilk. Drain off buttermilk and season with your favorite spices, I like Johnny's Seasoning and Tony Chachere's creole. Wrap in bacon and put a slice of water chestnut in also. Using green and yellow bell peppers along with onion chunks and Stumps Hot Olives assemble kabob and cook on a charcoal grill (gas don't cut it) Crow meat is lighter than duck and actually quite delicious enjoy.