Sandhill Sliders

Duncan MacLeod for SPLIT REED

Presented by Traeger Grills


At Split Reed, we get a lot of inquiries regarding Sandhill Cranes. Are they as delicious as everyone says? Yes. Can we sell some meat to you? No. Are we working on partnering with a world class Crane hunting outfit? Yes. So, if you have any Sandhill breasts in the freezers, give this recipe a shot- if not, eventually you will so keep this recipe in mind! The ribeye of the sky never disappoints.

Ingredients:

  • Sandhill crane breasts 

  • White onion   

  • Mushrooms 

  • Butter 

  • Jalapeño Bacon Pepper Jam (crucial)

  • Kings Hawaiian Original Sweet Slider Buns 

  • Couscous on the side. The food so nice, they named it twice.

Steps:

1. Add Butter to Cast Iron pan and melt

2. Sautée Onions 

3. Add mushrooms, continue to sautee until onions start to become translucent.

 
sautee.jpg
 

3. Heat Traeger to 280-300 degrees 

4. Put Crane Breasts on grill once your pellet grill has come to temp

5. Smoke Crane breast on Traeger until internal temp is 130f.

 
smoked crane breasts.jpg
 

6. Pull the breasts off once they hit 128-130 and let sit for 5 to 10mins 

7. Spread Jalapeño Bacon Jam on each slider bun. Don’t be conservative here, the more the better.

 
pepper bacon jam.jpg
 

8. Thinly slice Crane beast and lay on the slider buns

 
sliced crane.jpg
 

9. Add sautéed onion and mushrooms on top 

 
crane+sliders.jpg
 

10. Plate with couscous on the side 

11. ENJOY! 

 
platedcranesliders.jpg
 
 
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RecipesCorey MulhairComment