Sandhill Crane Meat Guide
Discover the rich flavor of sandhill crane meat, known as the 'ribeye of the sky.' Learn about its history, cooking methods, hunting regulations, and more in this ultimate guide.
Equipment
- Grill
- Smoker
- Pan
Ingredients
Sandhill Crane Meat
- 1 bird Sandhill crane Breast meat preferred for grilling or pan-searing
Seasoning and Marinades
- 2 tbsp olive oil For marinating
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 1 tsp salt to taste
- 1 tbsp fresh rosemary For garnish
Instructions
- Start by marinating the sandhill crane meat. Rub it with olive oil, garlic powder, smoked paprika, black pepper, and salt. Let it marinate for at least 30 minutes.
- Preheat your grill or smoker to medium-high heat. If pan-searing, heat a skillet over medium heat with a bit of oil.
- Cook the sandhill crane meat for about 5-7 minutes per side until the internal temperature reaches 140°F for medium-rare. Adjust based on your preference.
- Remove from heat and let it rest for 5 minutes before slicing.
- Garnish with fresh rosemary and serve with your favorite side dishes such as roasted root vegetables, wild rice, or mashed potatoes.
Notes
This dish pairs well with a bold red wine like Cabernet Sauvignon or Malbec to complement the rich flavor of the sandhill crane meat.