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Raven is carrion so I'd definitely want to clean it out by feeding it corn for a few days. Once I snapped it's neck, I'd peel back the skin to defeather, clean out the guts, discard the head, feet and wing tips, cut it into halves and soak in a brine for twelve hours. Pull it out of the brine, rinse and pat dry with paper towels. Since we are going for gravy, I'm going to pan fry 'em. I'll bread them with flour mixed with salt, black pepper, cayenne, paprika, thyme, and garlic powder. I'm going to fry in a few tablespoons of shortening. Cook evenly on all sides. After we pull the birds out we're ready to make gravy.
If there is too much remaining fat, pour off the excess. Add enough flour to soak up the fat. Cook for a minute or two to get the flour taste out. Add milk slowly stirring into the flour mixture as you go. Heat through until thickened and bubbly, stirring constantly. Season to taste. Pour over the bird or mashed taters.
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