Ok guys, need some help. Last year on a goose hunt I got a Sandhill. I just breasted him and when I got home vacuum packed it and threw it in the freezer. I'm wanting to cook it tomorrow night. Any recipe suggestions?

Cook it the same way you'd cook a whooping crane

[This message has been edited by Queso1 (edited 12/7/2013 4:10p).]

Order a pizza instead.

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Order a pizza instead.

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+1

Shot one last year cuz I had heard they were good. No bueno

Brine it for 4-5 hours, then I like cooking it like a steak. Season it the same way you would a sirloin, do not cook past medium rare.

Soak in red wine. Grill like a steak. Should turn out fine, but don't let your impression be set on first time try on a bird that has been in the freezer for a year.

Marinate:
Ingredients

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1/2 lime, juiced

1 tablespoon dried minced onion

1 teaspoon red pepper flakes

1 teaspoon dry mustard

1/2 teaspoon Kosher salt

1/4 teaspoon thyme

1/4 teaspoon ground black pepper

1/4 teaspoon dried, minced garlic

3 dashes hot pepper sauce (such as Tabasco).

Let the Sandhill meat soak for a hour up to four hours.


How to Cook:

Take each half of breast and butterfly it open. Wrap a good quality spicey sausage inside (can be precooked type) yet a good boudin is hard to beat.

Wrap this whole new big sausage looking thing in bacon and put it on the grill. Slow cook it until done to medium / med rare. Don't overcook it. Slice the piece in 1 to 1-1/2 inch medallions. With some wild rice done in some good liquid stock, mushrooms, and other fixins you'll be wishing you had more.

[This message has been edited by Burnetaggie99 (edited 12/7/2013 4:54p).]

Thanks guys. Think ill try a stuffed bacon wrap like I do with pheasant. Let you know how it turns out.

Just feed it to your dog and grill you up some real ribeyes!!!

Love it, just don't get past medium.

Ribeye of the sky!

Also...

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Cook it the same way you'd cook a whooping crane

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