Over the years of guiding sandhill crane hunts I always seem to get the same question, “How do you cook them?”. I always have the same answer. “Just grill it like a steak”. So, here is how my family and I enjoy it and I’m positive you will too.
There are several different recipes that I like but this one is my favorite. It’s a grilled sandhill breast with a mushroom cream sauce.
Feel free to add or take away whatever seasonings you might want or not want.
Ingredients Sandhill Breast
- Allegro spicy marinade
- Montreal steak seasoning
- Slap Ya Mama cajun seasoning (any cajun seasoning will work)
Ingredients Mushroom Cream Sauce
- Heavy whipping cream
- Sliced mushrooms
- Worcestershire sauce
- Minced garlic
Cooking the Sandhill Crane
I start out with the Montreal steak seasoning and slap ya mama cajun seasoning. Seasoning each side of the crane breasts liberally, and put them in a zip lock bag. Next, I add about a quarter to half of the bottle of the Allegro marinade depending how many crane breasts I have. Let them sit in the fridge for at least 3 hours or over night.
An hour before cooking, take the cranes out of the fridge allowing the meat to sit for at least an hour. This allows for a more even cook. When ready to cook, start your grill and set it on high heat. Put the cranes on the grill and cook with lid closed for 5 minutes. Flip and cook an additional 5 minutes. Cook the cranes until MEDIUM RARE. *If you go past medium rare the meat will dry out and have a gamey taste* When your crane is done take it off the grill and allow to rest for at least 5 minutes before cutting into it. This is when I typically start the mushroom cream sauce.
Cooking the Mushroom Cream Sauce
Warm a pan on medium heat on the stove and add a 1/2 a tablespoon of butter, allow to melt. Next, add a teaspoon of minced garlic and sauté for about 30 seconds. Add your mushrooms. Asthe mushrooms start to cook add 3 tablespoons of the worcestershire sauce while continuing to simmer. When the mushrooms are tender, add a cup or two of the heavy whipping cream with 2 more tablespoons of the worcestershire sauce. Bring to a simmer and reduce to desired thickness.
When everything is done and it is time to serve, I start out by slicing the crane breasts into strips. This allows you to sometimes
find a BB and save a chipped tooth. Then, plate it with some mushroom sauce over the top and enjoy.
*Our go-to side dishes with this meal are steamed asparagus and a loaded baked potato.*