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Grilled Sandhill Crane Breast with Glaze

sandhill crane meat recipe

Lily Hanna
This grilled sandhill crane recipe highlights the rich, steak-like flavor of this unique wild game bird. Often called the "ribeye of the sky," sandhill crane is tender, lean, and easy to cook with simple, clean ingredients. Perfect for a special dinner or a gourmet twist on wild game.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time: 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 310 kcal

Ingredients
  

  • 2 sandhill crane breasts fresh or properly sourced
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions
 

  • Prep the Crane Breast:
  • Pat the breasts dry, then rub with olive oil, salt, pepper, garlic, rosemary, and thyme. Let it rest at room temperature for 30–60 minutes.
  • Grill or Sear:
  • Grill: Preheat to medium-high. Cook 4–5 minutes per side until medium-rare (125–130°F).
  • Stovetop: Sear in a cast iron skillet with oil for 4–5 minutes per side. Add butter in the final minute for flavor.
  • Make the Glaze (Optional):
  • In a small pan, sauté shallots in butter. Add juice, vinegar, and honey. Simmer until thickened, then drizzle over sliced crane.
  • Rest and Serve:
  • Let the meat rest for 5–10 minutes. Slice and serve with your choice of sides.

Notes

Estimated Nutrition :

  • Protein: 34g
  • Fat: 15g
    • Saturated Fat: 4g
  • Carbohydrates: 8g
    • Sugars: 6g
  • Fiber: 0g
  • Cholesterol: 105mg
  • Sodium: 520mg
Keyword sandhill crane meat recipe, ribeye of the sky, grilled wild game, how to cook sandhill crane, crane meat, wild bird recipes