When it comes to wild game, crane meat stands out as one of the finest options among waterfowl and, frankly, in wild game meat in general. Known for its rich, beef-like flavor and tender texture, crane is often compared to prime cuts of red meat, dubbed the “ribeye of the sky.” Crane boasts a lean but juicy profile that absorbs seasonings beautifully, making it a favorite for those who appreciate the depth of flavor wild meat can offer. It’s the perfect balance between tenderness and mild flavor, making it a top pick among waterfowl hunters.
To cook crane steaks or any recipe to perfection, you need the right tools. Enter the Loco Cookers Classic 3-Burner Griddle. With its large cooking surface and even heat distribution, this griddle ensures that your crane steaks get that perfect sear while keeping them tender and juicy. Whether you’re cooking for a crowd or just want the ideal setup for your next wild game recipe, this griddle is always a go-to. This flatiron crane steak recipe requires just a handful of ingredients to highlight the flavor of crane meat rather than mask it. Follow along to learn how to grill the best wild game you’ll ever try.
Ingredients
- 2-4 crane breasts
- Salt, pepper, onion powder, garlic powder (or your favorite seasoning)
- Unsalted butter
- Red wine
Instructions
- Heat your griddle to 375-400 degrees
- Wash crane breasts and remove any silver skin & fat with a sharp filleting knife. (Tip: cut the silver skin away from you and tilt the knife upward once you are under the silver skin to prevent taking off too much of the meat.)
- Season crane breasts generously on both sides with cracked pepper, kosher salt, garlic powder and onion powder.
- Once your griddle is up to temp, take a stick of unsalted butter and season the cooktop.
- Place your seasoned crane breasts on the griddle and close the lid. Let those sear for around 3-4 minutes on each side.
- Once each side has a good sear, use tongs to also sear the sides.
- Finish your stakes by pouring red wine (3-4oz) (any kind works) onto flattop with additional butter.
- You want a final cook temp of around 115 degrees, letting it rest to reach 120-125 degrees—a perfect medium rare (I like to use a meat thermometer but the real pros use the touch method).
- Let your crane steaks rest for 10-12 minutes to keep the moisture in the meat
- Slice & enjoy the beautiful ribeye of the sky!!
Images and recipe courtesy of Hunter Pickett and Zach Rutledge.
For more crane recipes, click HERE. For other waterfowl recipes, see below: