Method
- First, pat your sandhill crane meat cubes dry with paper towels. Season them generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once the oil is shimmering, add the crane meat in batches and sear each side for about 2-3 minutes until nicely browned. Remove and set aside.Tip: Searing in batches prevents steaming, giving a richer flavor.
- In the same pot, reduce heat to medium. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.Tip: Sautéing vegetables and herbs builds a flavorful base.
- Sprinkle all-purpose flour over vegetables and cook for 1 minute, stirring. Stir in tomato paste and cook for 1 minute. Gradually pour in beef broth and red wine (if using), scraping up browned bits. Add bay leaf, and bring to a simmer.Tip: Deglazing the pot adds depth to your sauce.
- Return seared sandhill crane meat to the pot. Ensure meat is mostly submerged. Bring to a simmer, reduce heat to low, cover, and braise for 2-2.5 hours, or until fork-tender. Check and add broth if needed.Tip: Braising low and slow makes the meat tender and flavorful.
- Once crane is tender, remove bay leaf. Taste and adjust seasoning. Simmer uncovered to thicken sauce if needed. Stir in fresh parsley. Serve hot.Tip: Fresh parsley brightens the flavors.
Notes
Ingredient Swaps: Substitute sandhill crane with turkey thighs or beef stew meat. Skip red wine and use beef broth instead, adding a splash of apple cider vinegar for acidity. Use frozen mixed vegetables if fresh celery or carrots are unavailable.
Budget Tips: Source crane meat locally. Stretch the recipe with more root vegetables. Utilize pantry staples and buy in bulk.