WHAT A GREAT WEEK OF HUNTING AND FISHING HERE AT THE LODGE.
Fishing – Lots of speckled trout and redfish continue to come to the dock every day caught on live shrimp and soft plastics rigged under a popping cork. Flounder are coming on shrimp and curly tail Gulp on the bottom.
Duck Hunting – This year’s season opened with a bang to bright skies and cool temps. Our guests harvested over 300 ducks over the weekend for the picking house. WANT TO GET YOUR GUN OFF ?? We have a few openings after Thanksgiving so call toll free at 888.762.3391 and ask Tanya to hook you up for some hunting fun here at the lodge. Here are some pictures from the weekend and you can see the rest by clicking here:
2021 Louisiana Wildlife & Fisheries November Aerial Waterfowl Survey Report.
This past week we received the November aerial waterfowl survey report from program manager Jason Olszak. Jason is the waterfowl manager for our Louisiana department of wildlife and fisheries. He reports that habitat conditions in the SW LA marshes are above average as emergent vegetation has recovered considerably from last year’s hurricane damage, especially east of Calcasieu Lake. Invasive aquatics are also less abundant than just a few years ago.
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WORLD CLASS FISHING IN COSTA RICA
We have wrapped up another summer here at the beautiful Los Sueños Resort and Marina. While we are mostly known for the billfish, right here off Costa Rica we’ve witnessed incredible fishing for wahoo, yellowfin, and rooster fish. Take a look at these few pictures from the last few months. Oh, and we’ve released 100’s of marlin too. Click here to see more pictures from our fantastic year.
Fresh Mushrooms – 10 to 15 depending on how much you like them – sliced.
Campbell’s Golden Mushroom soup – 2 cans
Port Wine – Tawny or Ruby Port
Wild Rice or any other type of rice
Sauce – Put the 2 cans of Golden Mushroom soup into a large mixing bowl.
Take an empty soup can and put two cans of port into the mixing bowl so you have equal amounts of port and soup. Mix all together.
Clean and wipe out ducks. – Put about a cup or two of the sauce into the bottom of a roasting pan (I usually spray with Pam first).
Add the ducks to the roasting pan and pour a little sauce over the top of the ducks. Add spices as needed. (I usually put one tablespoon of sauce into the cavity of each duck to get some of the sauce inside).
Put in a pre-heated oven, uncovered, at 475 degrees for 45 minutes to an hour.
Turn heat down to 275 and put on the lid. Add enough sauce to just cover skin of ducks. Do not use all the sauce now.
Every 30 minutes or so check and add sauce as needed as it will cook down. Poke the ducks to check tenderness.
After 2 hours add mushrooms and cover them with the sauce. (You should be about one hour from completion).
Do this for a total of about 2 to 3 hours and check. Take cover off if you wish them to be more brown on the outside.
Cook rice while ducks are roasting, so all are done at same time.
Take ducks out and the mushroom sauce should be cooked down enough to be thick as gravy. If it’s too thick, thin with a little water and port, as needed. Cook some more.
Rice, Duck and Sauce are ready. You are ready to have a great meal.
My thought – Life begins at the end of your comfort zone.
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645