Embark on a wild game culinary adventure with this delectable recipe for peppercorn-crusted sandhill crane breast, paired with a red wine sauce and asparagus. This recipe, showcased by Nathan Macik, is a treasure trove for hunters and food enthusiasts alike.
- Sandhill crane breasts (quantity as desired)
- Whole peppercorns
- Canola oil
- Butter (approximately 2 tablespoons)
- Garlic (amount based on preference)
- Red wine (a splash for the sauce)
- Olive oil (for asparagus)
- Additional salt and pepper (for asparagus)
- Prepare the Crane Breasts: Remove most of the silver skin from the crane breasts.
- Crush the Peppercorns: Place peppercorns in a plastic bag and crush them to half their size.
- Coat the Breasts: Lightly coat the crane breasts with canola oil and roll them in the crushed peppercorns.
- Cook the Breasts: Season with salt, sear for 3 minutes on each side, then baste with garlic butter.
- Rest the Meat: Remove the breasts from the pan and let them rest for 10-15 minutes.
- Cook the Asparagus: Cook in the same pan with olive oil, salt, and pepper.
- Make the Sauce: Deglaze the pan with a splash of red wine and pour over the rested crane breasts.
- Serve: Plate the crane breasts and asparagus, drizzling with the red wine sauce.
Tasting Notes: The dish is expected to have a rich flavor with a perfect balance of the peppery crust and the subtle, buttery garlic notes, complemented by the tangy red wine sauce.
This simple yet elegant recipe is perfect for those who appreciate the unique taste of wild game. The peppercorn crust adds a delightful texture and flavor to the sandhill crane breasts, making it a dish that's sure to impress.
We'd like to extend a special thank you to Kent Cartridge and Benelli for sponsoring Season 5 of the Collegiate Waterfowl Tour. We invite you to join us on our adventures and immerse yourself in the world of waterfowl hunting with Campus Waterfowl by subscribing to our YouTube channel!