DU Canada's Pat Kehoe makes Roasted Poblano Peppers stuffed with Sandhill Crane, cheese and peppers. He tops is with a creamy cheesy sauce. Recipe not included. Slow-roasted the crane breasts until pulled-pork-tender. Mix with cheese, peppers, onions and whatever else makes you happy. Roast over an open flame until the stuffing is hot. Top with cheese sauce (roux, milk, cheese).Watch The Sporting Chef on Outdoor and Sportsman Channelshttp://www.thesportsmanchannel.com/show/the-sporting-chef/81987 Watch Dead Meat on Outdoor and Sportsman Channelshttps://www.thesportsmanchannel.com/show/dead-meat/81974More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef
