Sandhill Crane Meat Delicacy
Often referred to as the “ribeye of the sky,” sandhill crane meat is a tender, flavorful game meat that rivals premium beef cuts. This guide covers its preparation, best cooking methods, and delicious recipes.
Equipment
- Cast-iron skillet
- Grill
Ingredients
Sandhill Crane Steak
- 2 sandhill crane breasts
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 sprig fresh rosemary
- salt and pepper to taste
Instructions
- Preheat a cast-iron skillet over medium-high heat.
- Rub the sandhill crane breasts with olive oil and season with salt and pepper.
- Add the meat to the skillet and sear for 2–3 minutes per side, basting with garlic and rosemary.
- Cook until the internal temperature reaches 130–135°F for medium-rare.
- Let the meat rest for 5 minutes before slicing and serving.
Notes
For the best results, avoid overcooking. Sandhill crane meat is best enjoyed medium-rare to retain its juiciness and rich flavor.