Brant divers and "other" salty treats

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Brant divers and "other" salty treats

Postby Deuce N Ducks » Tue Feb 04, 2014 7:37 pm

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Re: Brant divers and "other" salty treats

Postby duk_hunter155 » Wed Feb 05, 2014 8:43 am

Don't overlook eating Brant. You can't distinguish from divers if prepared the tried and true method.

1. breast them out.
2. soak over night in buttermilk
3. fillet each breast in length wise into halfs or thirds
4. pound till the fillets are very thin
5. cut each fillet into 3" strips
6. place each strip on slice of thick bacon
7. put a tablespoon of Philadelphia cream cheese on center of fillet
8. then put a 1/4 slice of jalapeno pepper on top ofcream cheese
9 roll it up and secure with toothpicks
10. place in roasting pan and bake for 40mins at 325
11. turn over and bake for another 10 mins
12 place on wildrice the bacon should be crisp with cream cheese oozing out the sides of the duck rollatini
13. when done lick your chops

You won't believe your eating brant.
CAUTION DO TRY THIS WITH BUFFLEHEADS OR RISK PUKING YOUR BRAINS OUT. DO NOT GIVE BUFFLEHEAD TO DOGS AS THEY WILL HATE YOU.
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Re: Brant divers and "other" salty treats

Postby jerseydutch » Wed Feb 05, 2014 10:08 am

the black and white is a nice touch...but where's the sepia bro?! pile pictures double in size when switched to sepia...trust me I shot 3 ducks this year with 75 shots, switched my pictures to sepia now I have 6 ducks!
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Re: Brant divers and "other" salty treats

Postby G3_ » Wed Feb 05, 2014 5:21 pm

What's wrong with doing that with bufflehead? I use that same recipe for buffie meat all the time with no problems
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Re: Brant divers and "other" salty treats

Postby FFT » Wed Feb 05, 2014 8:14 pm

Total base hit year for me. I had only taken a few birds prior to the 1st of the year.
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