I’ve never had much Sandhill, nor consistently. Maybe, it is just luck, but high heat seared, pinkish on the insides of a not too thick breast fillet. Just some sea salt sprinkled after it’s fairly thin sliced across the grain. We eat it finger food style, I guess not really as a meal. It’s a nice side dish to a game sampler type spread, I would say. I don’t think it’s ribeye, but I think it’s enjoyable, probably comes down to preference.
I’ve seen a fair bunch of nesting Sandhills, so the ones I’ve eaten, may not have done much migrating. It’s a huge contrast to diver duck, for my taste buds. I absolutely can’t get enough wing shooting Scaup, but I suppose it’s a good thing I don’t run into many, way down on the table fare list for me
