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.
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Bacon Wrapped Sandhill Crane
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.
Servings: 4 people
Calories: 2208kcal
Cost: $20
Equipment
- 12" Cast Iron Skillet
- toothpicks
Ingredients
- 2 Sandhill crane boneless, skinless (chicken can be used as well)
- 24 oz bacon
- 2 tablespoon olive oil extra virgin
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- 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.
Notes
The Sandhill Crane in this recipe was acquired by a valid hunting license and was harvested legally.
Nutrition
Calories: 2208kcal | Carbohydrates: 2g | Protein: 146g | Fat: 175g | Saturated Fat: 52g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 76g | Trans Fat: 1g | Cholesterol: 613mg | Sodium: 1666mg | Potassium: 1600mg | Fiber: 1g | Vitamin A: 998IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 7mg
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.
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Mark says
If you are lucky enough to get a crane, this is the recipe you need to use. The sear from the cast iron combined with the bacon wrap creates a fantastic crust on the outside. It is a delicious and hearty meal that definitely lives up to the reputation of this bird.
Karen says
I love how the bacon fat renders down and bastes the meat as it cooks in the skillet. The result was a rich and savory meal that paired perfectly with some roasted root vegetables. It is a great way to respect the harvest with a high quality preparation.
Gary says
This is hands down the best preparation for sandhill crane I have tried yet. The seasoning was simple but effective, letting the natural flavor of the meat shine through without being gamey. It is a foolproof method that I will be using every hunting season from now on.
Nancy says
The instructions were perfect for ensuring the meat didn't overcook and become tough. Using the cast iron skillet helped get that bacon nice and crispy while the crane stayed tender and juicy. My dinner guests were so impressed by such a unique and flavorful dish.
Robert says
I had never cooked crane before, but this recipe made the process incredibly easy. The bacon is absolutely essential for keeping the lean meat moist, and it added a wonderful smoky layer to the flavor. It truly is the ribeye of the sky when prepared this way.