This:
Done like this:
Sandhill Crane breasts
1 Can of ring pineapple
1 bottle of Worcestershire Sauce
2 Bell Pepper
1 Onion
1 Pack of whole mushrooms
1 Tbsp of minced garlic
Salt, pepper & Tony Chachere’s seasonings
First, breast out the bird from the breast bone and thoroughly clean accordingly. Once washed, slice the breasts in 1″, or slightly larger, pieces so that they will fit on a skewer. Place them in a container (that can be sealed). Open can of pineapple and pour the juice over the breast pieces. Save the pineapple rings in the refrigerator for grilling. In an approximately equal amount to the pineapple juice, pour in the Worcestershire Sauce. Add garlic (if desired). Place the sealed container in the refrigerator and let marinate for 12 or more hours.
When ready to grill, cut up vegetables and skewer them k-bob style. I alternate each piece of breast meat with a different vegetable or pineapple piece. Grill until fully cooked with a warm red center. Sprinkle some cajun spice over em and chow down.