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Sandhill crane
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<blockquote data-quote="TAFKAP" data-source="post: 5282347" data-attributes="member: 7776"><p>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. </p><p></p><p>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. </p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5282347, member: 7776"] 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. [/QUOTE]
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