Shot a few sandhills this weekend and couldn't wait to get them cooked up. Here is the recipe I used (my wife said it was the best thing she has ever eaten). Which is good for me b/c it gives me free range to go back hunting them as much as I desire
One crane breast
2 tablespoons roughly cracked peppercorns
1 small shallot minced
1 clove garlic minced
6 tablespoons unsalted butter
1/2 cup beef stock
Roughly crush the peppercorns and rub them into the crane breast, wrap in plastic wrap and let sit in the fridge for a few hours.
Preheat the oven to 350 degrees, when you are ready to cook the breast, melt 1 tablespoon of butter in a pan and sear the breast skin side down to start. Sear for 4-5 minutes on each side then transfer the breast to a baking sheet and put in the oven while you make the sauce, about 8 to 10 minutes for medium rare.
While the breast is in the oven, sauté the shallots and garlic in the pan with all the drippings still in the pan about 2 minutes.
Add the beef stock and reduce by half, then add the bourbon and continue to cook until most of the alcohol is boiled off, 2 to 3 minutes.
Slowly whisk in the remaining butter 1 tablespoon at a time, taste and season with salt as need.
Remove the breast from the oven and allow to rest for 5 minutes before cutting.
Slice the breast and cover with the sauce.