Somewhere between second and third helpings of dinner last week, the Swamp Warlock, aka Jim Crews, and I intently deliberated whether Pacific Black Brant is possibly superior to South America's rosy-billed pochard as tablefare, which we'd long-since agreed was the best we'd ever had. It was hard to take each other too seriously as we talked with our mouths full.
I've previously hunted Atlantic Brant in Rhode Island. And because they seem to be widely regarded by many northastern seaboard waterfowlers as very poorly tasting (though formerly prized by market gunners), I've had no serious inclinations to shoot them at all after adding a beautiful pair to the game room. I have no aversion to eating ducks and geese; we eat lots of them at camp and home. Pot-roasted green-wings, smoked white-fronts, grilled poppers, blue-wing chicken fried tenders, and orange-maple mallards are favorites. But when I learned that we'd be eating plenty while Hunting Pacific Brant in Cold Bay Alaska, I chalked it up to the roughing it part of the Alaskan bush experience. I could not possibly have been more pleasantly surprised; Pacific Brant are absolutely delicious. Likely the best-eating waterfowl in the world.
Pacific Brant feed almost exclusively on marine eelgrass, a perennial seagrass with long, beautiful, bright green, ribbon-like leaves, that flourishes in shallow estuaries. Izembek Lagoon, which is part of Izembek National Wildlife Refuge, has one of the largest remaining eelgrass beds in the world. Many square miles of eelgrass lay bare at low tide, and it's relished by voracious flocks of migrating Pacific Black Brant, as well as the Eurasian and American Wigeons that are proliferate to the area. Once abundant in Barnegat Bay, New Jersey, and other northeastern US estuaries, an estimated 90% of the Atlantic coastline's eelgrass beds are gone, and this surely correlates to the poor palatability of Atlantic Brant.
Grilled Pacific Black Brant
I've previously hunted Atlantic Brant in Rhode Island. And because they seem to be widely regarded by many northastern seaboard waterfowlers as very poorly tasting (though formerly prized by market gunners), I've had no serious inclinations to shoot them at all after adding a beautiful pair to the game room. I have no aversion to eating ducks and geese; we eat lots of them at camp and home. Pot-roasted green-wings, smoked white-fronts, grilled poppers, blue-wing chicken fried tenders, and orange-maple mallards are favorites. But when I learned that we'd be eating plenty while Hunting Pacific Brant in Cold Bay Alaska, I chalked it up to the roughing it part of the Alaskan bush experience. I could not possibly have been more pleasantly surprised; Pacific Brant are absolutely delicious. Likely the best-eating waterfowl in the world.
Pacific Brant feed almost exclusively on marine eelgrass, a perennial seagrass with long, beautiful, bright green, ribbon-like leaves, that flourishes in shallow estuaries. Izembek Lagoon, which is part of Izembek National Wildlife Refuge, has one of the largest remaining eelgrass beds in the world. Many square miles of eelgrass lay bare at low tide, and it's relished by voracious flocks of migrating Pacific Black Brant, as well as the Eurasian and American Wigeons that are proliferate to the area. Once abundant in Barnegat Bay, New Jersey, and other northeastern US estuaries, an estimated 90% of the Atlantic coastline's eelgrass beds are gone, and this surely correlates to the poor palatability of Atlantic Brant.
Grilled Pacific Black Brant
Our Cold Bay, Alaska Pacific Brant hunting guides demonstrate that simple is surely best. Allowing two brant's worth per hungry adult hunter, place in ziplock bag and marinade Pacific Brant breasts overnight in a solution of olive oil (or vegetable oil), garlic powder, and your favorite seasoning (we used cajun seasoning, but anything agreeable to your palate will work perfectly). Place the breasts on the grill over high heat, cooking for a couple of minutes each side. The meat is best cooked rare, no more than medium rare. Remove from heat and serve immediately.
Pacific Brant Fajitas
Liberally coat 1 pound of Pacific Black Brant breast in the following Marinade: Juice of 1 lime, 2 heaping Tablespoons of olive oil, 2 teaspoons of minced garlic, 1/2 teaspoon ground cumin, about 1/2 fresh, large Jalapeño pepper, seeded, ribs removed, finely chopped, 1/4 cup chopped fresh cilantro. Marinade for 1 hour at room temp (longer in the refrigerator). Wipe off excess and salt breasts before cooking.
Heat a large cast iron skillet or griddle over high heat for 1-2 minutes. Add a good tablespoon of oil to the pan and let this heat up. Frying on each side for 2-3 minutes, or to desired doneness (best cooked rare to medium rare). If the pan smokes too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let rest, covered, for about 5 minutes. Alternatively, meat may be grilled as described previously.
While the brant is resting, add a little more oil to the skillet and saute 1 large purple onion, peeled and sliced with the grain, sliced in sections a half inch wide and 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips (frozen packs of ready-made bell peppers are convenient). Cook for 5-6 minutes.
Slice the meat against the grain into thin slices. You'll be able to get your slices pretty thin if you cut diagonally.
Serve immediately with shredded cheese, salsa, shredded lettuce, sour cream, guacamole and warm flour tortillas. For maximum Izembek Lagoon brant hunting camp effect, place flour tortillas in hot oil for about 1 minute each side, or just until they begin to bubble.
