Cooking Sandhill Crane Breast

Seasoning each side of the crane breasts liberally and put them in a zip lock bag.

Cooking sandhill crane breast. Cooking the sandhill crane. Cut bacon strips in half crosswise and wrap each piece of crane with a section of bacon securing with a toothpick in the center. Dry meat and cut into bite sized pieces. Red chile powder 1 tsp.

Roughly crush the peppercorns and rub them into the crane breast wrap in plastic wrap and let sit in the fridge for a few hours. When you have breasted your sandhill crane you will get two steaks you want to take the time to wash the meat off cut all of the silver skin off and trim any fat from the meat. The legs are relatively huge and full of tendons worse than any bird out there. Once the meat is thawed out and cleaned mix up 1 tsp.

Season lightly with salt and pepper. Next put the breast on a pre heated grill and cook over high heat searing the breast for 2 3 minutes per side until rare to medium rare. Crane can be tough and a challenge to cook. The thighs are tasty the lightest colored and most moist meat on a crane.

The breast meat is like roast beef hence the moniker the rib eye of the sky but again it can tough and dry if cooked too fast. Cook indirectly for 30 45 minutes until the internal temperature of the breast reaches 120 125 degrees. Sandhillcranehunting wildeats fieldtotable sandhill crane is one of the best tasting game birds out there. Liberally coat breast in wild game rub ensuring meat is covered but rub is not caking off the breast.

Let them sit in the fridge for at least 3 hours or over night. Place the seasoned crane breasts on your soaked cedar planks and place them on the grill. Garlic salt and tsp. Next i add about a quarter to half of the bottle of the allegro marinade depending how many crane breasts i have.

Grill on bbq using a flat screen style tray other wise the thinly sliced crane will fall on to coals. Brine crane breasts for 24 hours in enough water to cover the breasts with 3 5 tablespoons of salt. Cooked rare it tastes just like a ribeye. Cook crane until nicely browned just as with all waterfowl do not over cook as meat is thin it will cook very quickly depending on how hot your coals are.

I start out with the montreal steak seasoning and slap ya mama cajun seasoning. This pre meal entree goes very well with a fine bottle of your favorite beer. Onion powder in a small bowl or cup. Mix all rub ingredients together thoroughly then on a plate brush olive oil on sandhill crane breast.