Kokanee Quinn discovered a spectacular recipe by CoastMonthly.com that will make you want to hunt more sandhill crane! They call it the “ribeye of the sky” for a reason—sandhill crane breast tastes a lot like a good steak! “When prepared right, sandhill crane breast meat is as good as steak,” Kokanee Quinn and others agree. Just season it like you would a steak, marinate it in Worcestershire sauce for a few hours, then toss it on the grill until it’s got a nice hot pink center. Slice it up and enjoy!
Here is the recipe:
FLAME-KISSED SANDHILL CRANE STEAKS
- 3 sandhill crane breasts, cut in half and deboned
- Steak seasoning
- 1 white onion, sliced
- Mushrooms, sliced
- Olive oil
- Worcestershire sauce
- Salt
- Pepper
Generously season the crane breast meat with your favorite steak seasoning.
Place meat in a resealable bag or container and douse it with Worcestershire sauce. Allow meat to marinate in the refrigerator for a few hours.
Place the sliced onion and mushrooms on a large sheet of foil. Season them with salt and pepper and drizzle with olive oil. Fold in the sides to create a foil packet.
Start a fire using wood or a pile of coals in a grill or barbecue pit.
Place the foil packet over the fire on the grill and allow onions and mushrooms to cook for 15 minutes.
After the onion and mushrooms have been cooking for 15 minutes, place the sandhill crane breast steaks on the grill directly over the coals or flame. Grill them for 5 minutes or so, and then flip them and allow them to cook for another 3 minutes or so. Continue to cook until they’re medium-rare to medium.
Remove the crane meat from the grill and slice it into strips. Then, remove the sliced onion and mushrooms from the grill.
Place several strips of crane meat on a plate and top with the sliced onion and mushrooms. Serve with a green vegetable and red wine. Enjoy.
