Looking for ideas on how I should cook up my sandhill crane. What has worked good for you guys? Thanks in advance.
Sandhill crane
- Thread starter Linepaw
- Start date
I plan on cooking the breast just like I would a steak.
The legs / thighs I am going to put in a crock pot with some creme of mushroom soup and let it simmer all day.
Probably gonna cook some next weekend.
The legs / thighs I am going to put in a crock pot with some creme of mushroom soup and let it simmer all day.
Probably gonna cook some next weekend.
Breasts: Salt, pepper, & garlic powder seasoning at least 2 hours before you're ready to cook. Set up your grill to get about a 300° offset smoke, and let the meat roast for about 20 minutes. Pull it and let it rest. While it's resting, stoke the fire again to get some HOT coals. After about 20 minutes, slap them back on there for about 2.5 minutes per side. The breast meat should be medium rare. If that's not to your liking, let it smoke about 25 minutes instead. Slice into 1/8" slices against the grain.
Looks delicious. Thanks for the info.Breasts: Salt, pepper, & garlic powder seasoning at least 2 hours before you're ready to cook. Set up your grill to get about a 300° offset smoke, and let the meat roast for about 20 minutes. Pull it and let it rest. While it's resting, stoke the fire again to get some HOT coals. After about 20 minutes, slap them back on there for about 2.5 minutes per side. The breast meat should be medium rare. If that's not to your liking, let it smoke about 25 minutes instead. Slice into 1/8" slices against the grain.
For the legs & thighs, salt & pepper season them well ahead of time also. While you pre-heat a dutch oven on the stove to medium heat, turn on your oven to 300°. Slap some butter in the dutch oven, and when it stops bubbling, slap the meat in there and leave it alone. Brown it on each side. If it won't lift off the bottom of the dutch oven, it's not browned yet. As each piece of meat browns, pull it and put it on a plate (or in a bowl), and make sure you catch all the juices.
With the heat still going, dump in a thinly sliced onion and use a wooden spoon to scrape the bottom of the browned bits from before. Once it's browned, stir in 2 minced cloves of garlic. Sprinkle in a pinch of salt each, with the onion then the garlic. After about a minute with the garlic, deglaze the pan with a cup of red wine (I like a French Côtes du Rhone...get a good bottle for about $16). Bring to a boil, throw your meat all back in on top of that, cover the dish, and pop in the oven for a few hours. Maybe sprinkle the onions with some thyme and rosemary before you put the meat in.
The legs have a bunch of those needle tendons like in a wild turkey leg, but the meat will be really tender and will separate well off those tendons. Serve over rice, pasta, or with some roasted potatoes. The juices in the pot will reduce well with butter too.
With the heat still going, dump in a thinly sliced onion and use a wooden spoon to scrape the bottom of the browned bits from before. Once it's browned, stir in 2 minced cloves of garlic. Sprinkle in a pinch of salt each, with the onion then the garlic. After about a minute with the garlic, deglaze the pan with a cup of red wine (I like a French Côtes du Rhone...get a good bottle for about $16). Bring to a boil, throw your meat all back in on top of that, cover the dish, and pop in the oven for a few hours. Maybe sprinkle the onions with some thyme and rosemary before you put the meat in.
The legs have a bunch of those needle tendons like in a wild turkey leg, but the meat will be really tender and will separate well off those tendons. Serve over rice, pasta, or with some roasted potatoes. The juices in the pot will reduce well with butter too.
I just watched Andrew Zimmerman or whatever on the food network hunting for those in TN. They killed one, and if I remember correctly cooked it like TAFKAP says.
That episode really opened my eyes up to that dude. Didn't realize before then that he was a hunter. Saw another one where he went duck hunting in the MS delta. And it didn't feel like a tag along....he held his own.
Boll Weevil
Well-Known Member
Seeing as Meateater calls it "ribeye of the sky" the above recipe looks perfect.
