Actually, I think they taste much different than goose and duck. In contrast to geese, they eat grain rather than grass and the meat is a lot stringier (is that a word?). Also, the breasts aren't as oily. My hunting party used to make jerky out of the meat, but we have since switched to sausage. Found an excellent recipe that is mixed with pork and various spices.
Heard this from a buddy of mine,, Take the crane stuff a brick in it wrap it with bailer twine put it in the oven for a couple of days take it out. Then you take the twine off and the the brick ouot of the crane, keep the twine and brick then throw the crane away. That is a big jok with guys out in the mclusky area of ND :lol:
Ribeye in the sky! We ate a bunch of them last year in Canada and they tasted awesome pan fried with butter and lipton onion soup mix in the butter. We cubed the meat up and just fried it in the butter/onion soup mix and it tasted great!
Well Brent your the only one ive ever heard liking them dang things. As my dad would say " They taste like bloody cardboard." Hope that answers your question drew. Bye the way how are things out in Wisco?
I love the cranes as well. Slow cook in the crock pot. Put a little water, salt and pepper in there. When the meat strings apart make some beef gravey. Put the meat on a slice of bread, pour on the gravey, and then put on a couple slices of swiss cheese. Thats some tall eating!
Had some last year for the first time. We pan fried it in butter and it was awesome. Had no need to "cover" the taste with any gravy or anything, although we did add some lowry's while cooking it.
I would not hesitate to shoot some again after such a good taste.
On another note, why does it seem that many dislike the taste of sage grouse? When we have pan fried it with butter it was like cutting into a peice of filet mignon. Very tender and VERY tasty...
Rio- I had it for the first time two years ago and it was great. The guy we were with put it( the breast) in a Crock Pot along with water, some chicken broth, a whole yellow onion, a single stick of celery and slow cooked it all day. Put it on when we left to hunt and then had it that evening when we returned. It was as good as any beef or waterfowl that I have ever had. Meat of course just fell apart from the slow,all day cooking. It was great.
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