Cold crow, eh? Hmmmm.
I think my personal preference would be warm to hottish for the crow. Pan sear it in some reserved bacon fat and then deglaze the pan with a little port wine and make a reduction with shallots and cremini mushrooms. Crumble the bacon and add it back into the sauce and serve with the crow over a bed of polenta.
Now, the revenge, yes, best cold. No question. With toast points and a nice Chardonnay.
You forgot your wine pairing for the crow, Norm. Tsk!
I'd pair it with a pilsner or maybe an IPA. How 'bout dat?
I don't believe the idea of somebody else eating crow calls for anything else that is good...certainly not as good as IPA....how about serving Mad Dog 20/20 or Night Train?
How about: