Pan-Seared Sandhill Crane with Caper Sauce

I’ve always held sandhill cranes in high esteem. Their alien, crooning caws are a comforting sound, and it’s easy to get lost in time observing their stalking gait amidst tall grasses in wetlands. But in recent years, I began to hear more and more talk of the of the culinary merits of the famed “ribeye-in-the-sky.” With a nickname like that, they quickly gained ranking on a long list of animals that I’d like to have in my freezer.

I recently went on a hunt with Delta Waterfowl in Canada and had the opportunity to shoot some of the giant migratory birds. I witnessed flocks of hundreds of sandhills flying the expansive sky of the Prairie Pothole Region, far more than the sparse pairs I’ve frequently observed in my life. Needless to say, my cooler bag was heavy on the plane ride home, and I couldn’t wait to get some of the birds into a pan.

I wanted this recipe to highlight this bird for what it is—exceptionally high-quality meat. As such, the preparation is simple. The pan sauce with capers is complementary but optional. I’m a saucy gal, so I like having something to dip my protein and sides into, and I think it’d be a shame to waste all that perfectly delicious fond that remains in the pan after searing and basting the breasts.