Crane Steak au Poivre

Preparation	30'
Difficulty	Easy
Game	Duck
Calories	600 - 700
Activity	M 55’, F 76’
People	4
Wine pairing	Valle d'Aosta DOC Fumin

Ingredients

G 750 Crane Breasts
N ¾ cup (185mL) wild and red rice blend
N 1 ½ cups (375mL) water
N 1 bunch (750mL) of black kale chopped
N 2 cloves garlic
N 2 tbsp (30mL) butter
Fresh ground pepper to taste
Salt to taste
Extra virgin olive oil to taste

For sauce
N 1 small shallot
N 2 cloves garlic
N 1 oz (30mL) cognac
N ½ cup (125mL) heavy cream 35%
N ¼ cup (60mL) demi glaze
N 2 tbsp (30mL) whole green peppercorns
N 1 tbsp (15mL) fresh cracked black peppercorns
N 1 tbsp (15mL) butter
N 2 sprigs thyme

Kcal 608*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Sandhill Crane is famed for being the “ribeye in the sky” for its remarkable tasty resemblance to beef. However, it is not anywhere near as fatty and marbled as a beef ribeye but it is quite tender and the beef flavour of the meat is shocking for the first-time consumer. I think a more appropriate name would be flat iron in the sky but it doesn’t quite have the same elusive ring to it. If you don’t have crane meat this can be swapped out for goose or duck breast. This is inspired by classical French cuisine and have suggested French wines. I cooked this dish with rice but it can be enjoyed with roasted potatoes, mashed potatoes or French fries.

Preparation

Add the rice and water with a pinch of salt to a pot and bring to a boil. When boiling reduce the heat to low and cover with a lid.
Season the meat with salt and a generous amount of fresh ground pepper. Pan sear on high heat 1- 2’ per side and transfer to a 350° F (175° C) oven and finish cooking for 6-8 minutes. For medium rare cook to internal 125° F (50° C).
While the meat is cooking prepare the sauce. Mince finely the shadow and sauté it in the butter for 2’ while occasionally stirring and then add the minced garlic. Deglaze with the cognac and cook for another minute. Then add the cream, demi glaze and all of the pepper and thyme. Reduce to a sauce slightly thick consistency.
Sauté the kale and garlic in a little olive oil and butter until wilted and tender.
Once the meat is cooked rest for 5 minutes before slicing.
Plate the rice, kale and meat and spoon the pepper sauce over top.

Crane Steak au Poivre

Ingredients

Preparation

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