Bacon Wrapped Sandhill Crane is a very lean delicious meal. Sandhill Crane is sometimes known as “Ribeye of the Sky” because of its similarity to a cut of ribeye beef.
This recipe is perfect for those who want to try something new and exotic. It is wrapped in bacon and cooked to perfection in a cast iron skillet. The result is a crispy, juicy, and savory dish that will leave your taste buds wanting more. This dish is perfect for any occasion, whether it’s a family dinner or a special event.
Bacon Wrapped Sandhill Crane
- 12" Cast Iron Skillet
- 2 Sandhill crane boneless, skinless (chicken can be used as well)
- 24 oz bacon
- 2 tbsp olive oil extra virgin
- ⅛ tsp salt
- ⅛ tsp pepper
- Brine crane breasts for 24 hours in enough water to cover the breasts with 3-5 tablespoons of salt.
- Dry meat and cut into bite sized pieces.
- Season lightly with salt and pepper.
- Cut bacon strips in half crosswise and wrap each piece of crane with a section of bacon, securing with a toothpick in the center.
- Heat olive oil in 12 inch cast iron skillet over medium low heat.
- Add bacon wrapped crane pieces to the skillet and cook until bacon is browned on all sides. Remove toothpicks.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.