I got a chance to experience the sandhill crane migration in west Texas this season, and the intensity of their calls made me question whether I was hunting birds or dinosaurs. These giant cranes are known as “ribeye of the sky” because of their delicious breast meat. When we shot a couple over a peanut field, I wanted to find a way to incorporate the peanuts in a recipe made specifically for the legs.

In comparison to the tender breast meat, it’s amazing how tough and dry a sandhill crane’s legs can be. They’re very similar to a pheasant, as the calf muscles have dozens of tiny tendons and bones that are not edible. The best way to tenderize them is to cook low and slow. You’ll want the legs to almost be fully submerged, so the amount of liquid needed will vary.

You can cook the crane legs in a crockpot where the oval shape helps them lay flat, or braise in a large dutch oven. I chose the latter and ended up doubling the amount of liquid called for because the long legs barely fit in my round dutch oven. To solve the issue, I recommend cutting the joint to separate the calves and thighs so that they fit in your pot. For simplicity purposes, you can use just the thighs and save the calves for stock, but if you keep the whole leg you will need to shred the meat and pick out the bones.