anyone have any sandhill crane cooking suggestions?

just don't over cook it. it is good on the pit and I am sure it is good chicken fried too

Only ones I have cooked I did on the smoker, turned out very good

Breast out crane. Cut in 2-3" pieces. Marinade 2-1-1 coke, soy sauce, olive oil for at least 4 hours no more than 8 hours. Grill to med and let em rest. Goes great with fried rice or steamed rice and grilled asparagus.

Keep them in steak form and let them come to room temp...olive oil both sides,season with salt,pepper and garlic..I sear them in cast iron skillet 2 min a side...let em rest for 5 min when you cook both sides...

I'm going to have to knock down a few sandhills next year. I hear they're the ribeye of the sky.

Been eating Sandhills for over 40 year's and my two favorite ways to eat them are, cut the breast out across the grain and bread and fry. The other is to cut them the same way and and use Shake and Bake for chicken, just follow directions.

I would love to find a place to hunt them. When I was a teenager out stalking rabbits one day I drew a bead on one, but didn't pull the trigger because I didn't know if I would get in trouble or not lol. They fly over my house every once in a while & I have seen plenty on private property, but I don't have a place to hunt them. I go to Nebraska twice a year & at times they have tons of them, but even talking about shooting one is sacrilegious because that is their state bird (& against the law to shoot). I too have heard they are the T-bone of the sky, hopefully one day I can find out for myself

I was hunting with a buddy of mine up in Crowell a couple of years back. He also said something to the effect they were the rib eye of the sky. Really big open fields around his lease, anytime we got within a few hundred yards they would bug out. So are they really the steak of the sky? I'm a big beef eater, so do they compare? Also is there a season, i think this might have detered us from really trying to shoot one, but we did have several drinks and i don't know if he said there was a season.

thanks

You've never had ribeye??????

You need to treat your self to a ribeye, you dont know what you are missing out on !!!

marinade in coke and fry

X1000

Slow Smoke like a Roast on the Pit or like a brisket. I like FIEST FAJITA SEASONING on mine and usually wrap it in Bacon and stuff with Cream / Chedder cheese shreads and diced yellow onion and jalepnos. The Tony's Butter Marinade injection is good along with it.

I don't believe that one guy on this thread has never had a ribeye. Nope. I'm not stepping in that.

Kroger has Top sirloin steak on sale pretty often for 2.99 per pound. but regardless of price or cut of meat, I want a tender steak... How is the best way to make one of them really tender??Grilling mainly or pan searing... cant seem to get a good tender ..