Quote:
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.