Sous vide sandhill crane breast, cooked to perfection, ensures a perfectly tender and juicy texture. Drizzled with a luxurious port wine reduction, the dish gains an elegant sweetness and depth, with the port's fruity notes perfectly complementing the meat's robust flavor.
Why You'll Love This Recipe:
Unmatched Tenderness: Often referred to as the "ribeye of the sky," crane breast meat has a tender texture similar to that of a beef ribeye or filet mignon. Using the sous vide cooking method further tenderizes the meat and helps it retain its natural moisture.
Perfectly Cooked: With sous vide cooking, meat comes out perfectly cooked every time. Being able to precisely control the water bath temperature ensures perfect medium-rare doneness throughout the meat.
Sweet and Savory: The fruity port wine reduction has both sweet and savory notes that will make your taste buds sing!
What are Sandhill Cranes?
Sandhill cranes are large migratory birds that can be found throughout North America. There are 2 subspecies: greater and lesser sandhill cranes. They have several migration routes, mostly concentrated in the central flyway.
As a migratory game bird, cranes have several key stopover areas where the birds spend a longer time during their migration. One of the most important stopover areas is in Nebraska's Sandhills which is where the bird gets its name.
Sandhill crane hunting regulations vary state by state based on the population of birds. Although they technically do not belong to the waterfowl category, their hunting season typically coincides with waterfowl season.
Wild game enthusiasts prize sandhill cranes for their flavorful, tender breast meat, considering them one of the best-tasting game birds available. They are large birds so you can get a lot of meat from them!
You can cook crane in a variety of ways. Cook the breasts similar to how you would prepare a good steak, while employing a "low and slow" method for the legs to tenderize the tough muscle fibers.
Ingredient Notes:
- Sandhill Crane Breast: Sandhill crane meat is unique and can't really be replaced. But, this recipe works with duck breasts or even a steak too if you adjust the searing time at the end. For a duck breast-specific recipe, check out this sous vide duck with blackberry sage sauce.
- Port Wine: Port wine is typically a sweet red wine often served with dessert. The sweetness in the wine gives the sauce an almost syrupy quality that is so luxurious. You can use other red wines, but it won't be quite the same.
See the recipe card below for a full ingredient list and amounts needed.
Equipment Notes:
- Sous Vide Machine: A sous vide machine is also known as an immersion circulator. Using a machine takes the guesswork out of sous vide cooking by keeping the water at a precise temperature, but it can be done without one. Check out this resource on sous vide cooking without a machine.
- Vacuum Sealer: While it takes a little more work to use the sous vide method without a vacuum sealer, it can be done. The water displacement method uses water to remove the air from a resealable plastic bag instead of using a vacuum bag.
- Cast Iron Skillet: A cast iron skillet is the perfect complementary piece of equipment for sous vide cooking. Since the meat is mostly cooked in the sous vide water bath, you need a very hot pan to quickly sear the meat without overcooking it. A cast iron pan holds heat better than most other pans.
- Fine-Mesh Sieve: For best results, a fine-mesh strainer is used to strain the shallots and thyme from the port wine sauce. The result is a super smooth sauce which makes for a more pleasant eating experience and presentation.
Step by Step Instructions:
How to Make Sous Vide Sandhill Crane:
Sous vide is the perfect cooking technique for sandhill crane breasts because of their shape and thickness. It also helps soften the silver skin surrounding the outside of the meat. This cooking method will ensure they are properly cooked every time!
Step 1: Preheat the sous vide machine to 120°F. This might seem a little low, but the meat will finish cooking during the searing process.
Step 2: Season the crane breast all over with salt and black pepper.
Step 3: Place thyme sprigs, garlic, and butter in the vacuum bag then place the crane breast on top of the other ingredients.
Step 4: Seal the bag with a vacuum sealer. At this point, the bag can be refrigerated for up to 24 hours before cooking.
Step 5: Place the sous vide bag in the preheated water bath and cook for 1 hour. When the meat has about 5 minutes left in the water bath, preheat a cast iron pan over medium-high heat. Watch it carefully so it doesn't start smoking.
Step 6: Remove the bag from the water bath. Cut the bag open with scissors and remove the meat. Remove the thyme and garlic. Pat the meat dry with paper towels. Re-season with salt and pepper if it looks like it has lost the seasoning.
Step 7: Once the pan is really hot, add the lard and let it melt. Immediately add the crane breast, presentation side down. Cook for 1-2 minutes or until the outside is golden brown.
Step 8: Flip and cook an additional 1-2 minutes, or until the internal temperature reaches 125-130°F for medium-rare.
Step 9: Remove the breast from the pan and let the meat rest for 10 minutes before slicing.
Step 10: Slice the meat into ½" slices and drizzle with port wine reduction (instructions below). Enjoy!
Pro Tip: Allowing the pan to reach a higher-than-usual temperature before searing guarantees a beautifully browned exterior while keeping the inside perfectly cooked.
How to Make Port Wine Reduction:
This port wine sauce is the perfect balance of sweet and savory. You can use it on just about any red meat, not just this recipe! The sauce takes about 45 minutes to cook. You can make it while the crane is in the sous vide bath or up to 1 day in advance.
Step 1: Heat a cast iron skillet over medium heat. Add butter to the pan and let it melt.
Step 2: Add shallots and thyme, and cook for 2-3 minutes, or until the shallots have softened.
Step 3: Add port wine to the pan and bring to a simmer.
Step 4: Simmer for 15-20 minutes, or until the liquid reduces by half.
Step 5: Add stock to the pan and bring to a simmer.
Step 6: Reduce the liquid by simmering for 15-20 minutes, or until it reaches about ½ cup in volume. Taste and season with salt and black pepper, as needed.
Step 7: Strain the sauce through a fine mesh strainer.
Step 8: Serve immediately or reheat in a small saucepan on the stove just before serving.
Pro Tip: To ensure perfect timing, consider preparing the sauce ahead of time and simply reheating it right before serving.
What to Serve with Sandhill Crane:
This dish makes a stunning centerpiece to any meal. Simple sides like roasted veggies and potatoes make great accompaniments. Or a simple green salad with homemade dressing can be a nice contrast to the richness of the meat.
Of course, a glass of red wine is lovely as well. No matter how you choose to serve it, you're going to love this elegant dish!

Recipe FAQ's:
Sandhill cranes make for excellent table fare. You can cook the breasts like a steak, while braising is ideal for the legs. The meat is flavorful and robust and pairs well with a variety of flavors.
You can cook Sandhill crane breasts like a good steak. Serve them medium-rare for the best flavor and texture. For optimal tenderness, cook the legs low and slow to soften the connective tissue.
For the best flavor and texture, eat Sandhill crane breasts medium-rare, but slow-cook the legs until they reach a well-done consistency.
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Recipe:
Sous Vide Sandhill Crane Breast with Port Wine Reduction
Ingredients
Crane:
- 1 sandhill crane breast (10-12 oz)
- salt and black pepper, to taste
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1 tablespoon butter
- 1 tablespoon pork lard (or other cooking fat)
Port Wine Reduction:
- 1 tablespoon butter
- ⅓ cup shallots, diced
- 3 sprigs fresh thyme
- 2 cups port wine
- ⅔ cup wild game stock (or beef stock)
- salt and black pepper, to taste
Instructions
Crane:
- Preheat the sous vide machine to 120°F.
- Season the crane breast all over with salt and black pepper.
- Place thyme sprigs, garlic, and butter in the vacuum bag then place the crane breast on top of the other ingredients.
- Seal the bag with a vacuum sealer. At this point, the bag can be refrigerated for up to 24 hours before cooking.
- Place the sous vide bag in the preheated water bath and cook for 1 hour.
- When the meat has about 5 minutes left in the water bath, preheat a cast iron pan over high heat. Watch it carefully so it doesn't start smoking.
- Remove the bag from the water bath. Cut the bag open with scissors and remove the meat. Remove the thyme and garlic. Pat the meat dry with a paper towel. Re-season with salt and pepper if it looks like it has lost the seasoning.
- Once the pan is really hot, add the lard and let it melt. Immediately add the crane breast, presentation side down.
- Cook for 1-2 minutes or until the outside is golden brown.
- Flip and cook an additional 1-2 minutes, or until the internal temperature reaches 125-130°F for medium-rare.
- Remove the breast from the pan and let it rest for 10 minutes before slicing.
- Slice the meat into ½" slices and drizzle with port wine reduction (instructions below). Enjoy!
Port Wine Reduction:
- The sauce takes about 45 minutes to cook. You can make it while the crane is in the sous vide bath or up to 1 day in advance.
- Heat a cast iron skillet over medium heat. Add butter to the pan and let it melt. Add shallots and thyme and cook for 2-3 minutes, or until the shallots are softened.
- Add port wine to the pan and bring to a simmer. Simmer for 15-20 minutes, or until the liquid is reduced by half.
- Add stock to the pan and bring to a simmer. Simmer for 15-20 minutes, or until the liquid is reduced to about ½ cup. Taste and season with salt and black pepper, as needed.
- Strain the sauce through a fine mesh strainer.
- Serve immediately or reheat in a small saucepan on the stove just before serving.
Notes
- Sandhill crane meat is unique and can't really be replaced. But, this recipe works with duck breasts or even a steak too if you adjust the searing time at the end.
- Port wine is typically a sweet red wine often served with dessert. The sweetness in the wine gives the sauce an almost syrupy quality that is so luxurious. You can use other red wines, but it won't be quite the same.
- A sous vide machine is also known as an immersion circulator. Using a machine takes the guesswork out of sous vide cooking by keeping the water at a precise temperature, but it can be done without one. Check out this resource on sous vide cooking without a machine.
- While it takes a little more work to use the sous vide method without a vacuum sealer, it can be done. The water displacement method uses water to remove the air from a resealable plastic bag instead of using a vacuum bag.
- A cast iron skillet is the perfect complementary piece of equipment for sous vide cooking. Since the meat is mostly cooked in the sous vide water bath, you need a very hot pan to quickly sear the meat without overcooking it. A cast iron pan holds heat better than most other pans.
- For best results, a fine-mesh strainer is used to strain the shallots and thyme from the port wine sauce. The result is a super smooth sauce which makes for a more pleasant eating experience and presentation.
- Allowing the pan to reach a higher-than-usual temperature before searing guarantees a beautifully browned exterior while keeping the inside perfectly cooked.
- To ensure perfect timing, consider preparing the sauce ahead of time and simply reheating it right before serving.
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