Republic of Texas Sandhill Crane Breast

Republic of Texas Sandhill Crane Breast in a vegetable bacon chutney.

Perfect results in a few simple steps.

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Step 1

Brine Sandhill Crane Breasts as follows: Brine for 18 Breasts (we only cooked 2 of them) 1 gallon water 1 cup kosher salt 1 cup brown sugar 1.5 Tablespoons black pepper Bring it to a boil to mix then allow to cool to room temp. Add ice to chill. Brine overnight and it will not taste gamey. Make sure the fat is off and try to get as much of the silver membrane off as possible, but don’t stress over it if some is left on.
Step 2

After the crane has been brined at least overnight, dust the crane breast with a seasoning salt of your choice (I used a Kansas City barbecue sweet and spicy blend from Aldi) and add 3 pads of butter to an airtight bag then cook in sous vide for 2 hours at 131 degrees. Once done, add half a stick of butter to an iron skillet and crisp on a high heat for roughly one minute for each side. Rest in a sealed aluminum foil tent for 10 minutes. Enjoy.
Step 3

If you’d like, make a vegetable bacon chutney to put on top of the crane to add some flare. In an iron skillet. Dice 6 pieces of bacon and cook to be crispy. Add 2 diced bell peppers. I went with red and yellow. Add one diced medium onion Add on container or chopped fresh mushrooms Add half a beer. (In Texas, we only have Shiner Bock) Add one beef bouillon cube Cook to your liking.