Description
Sandhill crane meat is a tender, flavorful game meat, often called the “ribeye of the sky.” Perfectly suited for grilling, roasting, or slow cooking, it offers a unique, steak-like taste that appeals to food lovers and adventurous eaters alike.
Ingredients
Scale
- 2 sandhill crane breasts
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- 1/2 cup red wine
- Salt and pepper (to taste)
Instructions
- Clean and trim the crane meat, removing any excess fat.
- In a bowl, combine olive oil, garlic, rosemary, and red wine to create a marinade.
- Marinate the meat for 12-24 hours in the refrigerator.
- Preheat the grill to medium-high heat.
- Season the meat with salt and pepper, then grill for 3-5 minutes per side.
- Let the meat rest for 5 minutes before serving.
Notes
- Avoid overcooking to maintain tenderness.
- Pair with roasted vegetables or a light salad for a balanced meal.
- Use a meat thermometer to ensure precise cooking.
- Prep Time: 15 minutes
- Marinate Time: 12 hours
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Wild Game
Nutrition
- Serving Size: 150g
- Calories: 220
- Sugar: 0g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Sandhill crane meat, ribeye of the sky, grilled game meat, wild game recipes