Lunch

[Kevin McCormack]

On a brant shoot years ago just south of Cedar Island VA, we backed the boat up against the west bank of the inland waterway and set our rig according to the wind. As the tide began to fall out the brant started flying and the water level fell, exposing a nice little oyster bed around us. As I recall we had some cheese, saltines, tinned sardines, and fresh apples. We hove to and gathered a dozen oysters or so from the bottom and had a lunchtime feast. The only thing missing was some shaved onions, lemon wedges, coarse ground black pepper and some Verve Clicquot Ponsardin yellow label. Managed to shoot a limit of brant, too!

[Double Lab]

Originally Posted by Kevin McCormack

On a brant shoot years ago just south of Cedar Island VA, we backed the boat up against the west bank of the inland waterway and set our rig according to the wind. As the tide began to fall out the brant started flying and the water level fell, exposing a nice little oyster bed around us. As I recall we had some cheese, saltines, tinned sardines, and fresh apples. We hove to and gathered a dozen oysters or so from the bottom and had a lunchtime feast. The only thing missing was some shaved onions, lemon wedges, coarse ground black pepper and some Verve Clicquot Ponsardin yellow label. Managed to shoot a limit of brant, too!

Did you find a recipe for the brant?

[Kevin McCormack]

Originally Posted by Daryl Corona

Did you find a recipe for the brant?

Main thing is to make sure they have been feeding on vegetation and not the little fingernail (Mercenaria) clams, which they will do when they cannot find eelgrass or other SUV (submerged aquatic vegetation) in their chosen area. Best way is to check the vent (butt) of the first one you shoot - if the area is discolored yellow or orangey or smells gassy, don't shoot any more.

Good marinade can be made with 1/2 / 1/2 soy and orange juice with some ginger added with coarse black pepper and a pinch of thyme. Marinate 4-6 hrs or overnite then lightly pan braize in olive oil to rare or med-rare as you like. Use low heat, careful not to overcook; they dry out quickly. Good with wild rice, orzo, risotto. Once on a shoot in NJ our guide said he made a spicy chorrizo-type sausage with his brant ground up with a tiny bit of pork and/or cooked bacon, but I never tried it.