[Sca-cooks] OOP - Unusual Meat

[Christine Seelye-King]

Hi folks!  I just had a lady contact me that has signed up for a cooking
class I've got scheduled at the John C Campbell Folk School in March.
She's from OK, and said she could bring some game meat with her if I was
interested (of course I'm interested).  One of the things she's got is Sand
Hill Crane.  She says it is called "rib-eye of the sky", with a 6-foot
wingspan and long, lean muscles.  She said they often cut it into smaller
pieces and wrap it in bacon to keep it from drying out. 

So - anybody ever dealt with this bird meat before?  What did you do with
it, and how was it?  

I know I've seen some period recipes for big birds, is there one out there
for crane?  

Christianna