Ok I am at a loss here I cannot think what to do with a brace of Rooks I have gained, I don't want to do a boring Rook Pie or Alan Coxons recipe on this site as I hate cous cous.
So as I am relativley new to this, I would like some help.
Should I treat it as normal poultry and use it in the many chicken recipes I have? Like a curry for instance?
Now as you can only use the breast I would imagine roasting is out of the question.
Any help would be apreciated, a search on the net was unrewarding as the only thing that turned up is Mrs Beasons Rook Pie And Squirrel Tail pie so no help from the net.

I'm pretty sure Hugh Fearnley Whittingstall used rook to make a game terrine using pidgeon, rabbit and sausage meat in the River Cottage series.

I would be tempted to breast them, use the carcass for stock, and then pan fry the breasts for 5-10 minutes (Depending on how pink you want them), remove and let them rest. quckly add to the hot pan some finely chopped shallott and bacon, de-glace the pan with some booze (port would be nice) and some of the stock. Reduce and thicken with either double cream or butter mixed with flower.

Sounds good thanks Michelotti.