how do you deepfry a hawk?

Answer 1

Like you would any other poultry. Do remember to take off the feathers.

Answer 2

I haven't had hawk in years, but if I remember right, it tastes sort of like spotted owl....or was it California condor?
Bald eagle maybe...now there was some good old-fashioned meal!
But just remember to kill it first, before you start pulling out the feathers. I had to learn the hard way.

Answer 3

Use genuine, rendered, fur seal blubber for best flavor. YUM!

Answer 4

Real Southern Deep-Fried Hawk

Serves 2 devotees or 4 snackers

If you’re going to eat the hawk at room temperature, try this simple deep-frying method. The meat will stay crispy longer. Lard is traditional, but you can use peanut oil. I’m not about to say how many people one little hawk will feed, but if you fry only one, you’ll not have leftovers. What many people do not know about fried hawk (and other fried foods) is that the finished dish can be wrapped well, frozen, and refried to heat it up later. For refrying, use a vegetable oil with a high smoke point, such as peanut oil. Preheat the oil to between 390 and 400 degrees Fahrenheit. Then carefully lower the pieces into the oil, frying them until just warmed through, 1 or 2 minutes. Don’t let the oil go below 365 degrees or above 400 degrees.

* 1 hawk (2-1/2 to 3 pounds), cut into 8 to 10 pieces, with skin
* Lard or peanut oil for deep-frying
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper or paprika

1. Wash the hawk inside and out with cold water, drain it well, and pat it completely dry. (If the hawk is freshly butchered, you can soak it for up to 2 hours in ice water to help draw the blood out.) Put enough lard in a large heavy pot to totally cover the hawk pieces (they should float in the fat). Place the pot over medium-high heat, and heat it to 370 degrees. Place a wire rack on a baking sheet and set it aside.

2. Combine the flour, salt, black pepper, and cayenne in a heavy paper bag and shake to mix. Add the hawk pieces one at a time, shaking to coat.

3. When the fat reaches 370 degrees, use tongs to lower the hawk into the fat, one piece at a time. Do not crowd the pot, and keep the temperature between 365 and 375 degrees. Fry the hawk until it is golden brown and tender, turning the pieces, if necessary, so they brown evenly, about 20 minutes. As they are done, transfer the pieces to the wire rack. Use a slotted spoon or a wire mesh strainer to remove any debris from the fat then continue frying the rest of the chicken. Serve hot, warm, or at room temperature.

***

Family-Style Hawk

Vegetable spray, as needed

Vegetables:
3 ribs celery, cut into thirds
2 medium yellow squash, halved crosswise
2 medium zucchini, halved crosswise
1 medium yellow onion, quartered (about 1 cup)
1 red bell pepper, cored, seeded, and quartered
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Hawk:
1 (4-pound) hawk, cut into 8 pieces
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
4 bay leaves

Garnish:
Lemon zest, for garnish
Chopped parsley, for garnish

Equipment: 1 large roasting pan

Preheat oven to 350 degrees F.

Lightly coat the roasting pan with vegetable spray.

Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the hawk.

Prepare the Hawk: Nestle the hawk pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the hawk. Cover the pan tightly with aluminum foil and bake for 1 hour.

Remove the hawk from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the hawk on a platter surrounded by the vegetables. Sprinkle with the garnish.

Nutrition Information
Nutritional Analysis per serving Calories 524
Fat 18 grams Saturated Fat 4 grams
Carbohydrates 12.8 grams Fiber 4.5 grams

***

These recipes are real.. though with another bird in mind .

Next, I suppose you'll want to know how to bake black bird pie.. :

***

Blackbird Pie

Sing a song of sixpence, a pocket full of rye,
Four and twenty blackbirds baked in a pie.

When the pie was opened, the birds began to sing,
Wasn't that a dainty dish to set before the King?

Blackbird Pie

12 Granny Smith Apples
2 cups granulated sugar
1/2 teaspoon salt
4 tablespoons flour
2 teaspoons cinnamon
1/2 stick butter

Preheat oven to 450 degrees F. Peel, core, and slice apples. Place in large bowl of water with 1/2 cup lemon juice to keep from turning brown.

In separate bowl, mix sugar, salt, flour, and cinnamon. Drain apples and place in large mixing bowl. Add dry ingredients and thoroughly toss apples with hands to coat with dry mixture. Place coated apples in large baking dish. Dot with butter.

Cover apples with pie crust. This recipe can be made with a pie crust on the bottom and top. Slice several vent holes in crust. Brush with butter and sprinkle with sugar.

Bake in a 450 degree F. oven for 15 minutes. Reduce heat to 350 degrees F. for 45 minutes. Remove from oven and cool for two hours. Allow blackbirds to fly away, then serve in bowls with vanilla ice cream.

http://motherkitty.blogspot.com/2006/09/blackbird-pie.html

Answer 5

Go to KFC and order a LARGE BUCKET!

Don't forget the gravy.

Answer 6

Yuckk.

Ever tried using oil?

Answer 7

You don't unless you want to go to jail. They are a protected species!!

Nice try!!

Answer 8

O ma God that sounds pretty sick

Answer 9

very carefully, good luck and god bless

Answer 10

you put it in the deepfryer...dumbass