Merry Christmas and a very happy new year from everyone at Hackberry Rod & Gun
MONDAY MORNING UPDATE
FROM THE SPECKLED TROUT CAPITAL OF THE WORLD
SECOND SPLIT OF DUCK SEASON OPENS TO BRIGHT DAYS AND LITTLE WIND
On a scale of one to ten opening weekend was about a 7. Depending on your blind location you had the opportunity to smack a limit of ducks or spend your time watching for ducks to decoy to your spread. During the split our marshes were holding huge amounts of ducks but some decided to stay on the roost ponds over the weekend. Our season could use a good cold front norther to move the birds around.
Here are a few pictures from over the weekend and you can see them all by clicking here: Photo Gallery
WEATHER HOLDING FOR GOOD CATCHES OF TROUT AND REDFISH IN THE LAKE
Catching fish has been as good as the weather….. SUPER….. Limits of both trout and redfish have been coming to the cleaning table most every day that we have some fishermen out. Captain Travis Spicer reports good catches of redfish on the east side of the lake and limits of trout in west cove on the south back. Live bait is still available and has been the best. When live bait was not on board soft plastics were working very well. The water has been very clear at both locations and working a Hackberry Hustler under a cork was working very well. Glow and chartreuse worked very well.
Check out our Duck Hunting video then call 888.762.3391 and come see it for yourself
Don’t miss this opportunity to arrange one of our VERY POPULAR trips we call our Blast and Cast. What could be better than blasting away at ducks in the morning and catching redfish and Trout in the afternoon? – The only thing I can think of is Tina’s fantastic GUMBO.
Call toll free at 888.762.3391 and check availability.
Don’t miss this opportunity to arrange one of our VERY POPULAR trips we call our blast and cast. What could be better than blasting away at ducks in the morning and catching redfish and Trout in the afternoon? – The only thing I can think of is Tina’s fantastic GUMBO.
HERE ARE OUR SPECIALLY PRICED HUNTS MANY OF YOU HAVE ASKED ABOUT
SPECIALLY PRICED DUCK HUNTING DATES FOR THIS SEASON
OUR MARSH IS HOLDING A LOT OF DUCKS THIS YEAR
Every year during the holidays we offer our very popular inclusive duck hunting trip to our private marsh in Southwest Louisiana
Normally the cost of this trip would be $970.00 for two (2) hunters. The trip includes all meals, lodging, duck hunt and more.
This year we are offering this trip for $ 700.00.
GIFT GIVING SEASON WILL BE HERE BEFORE YOU KNOW AND WHAT A GREAT PLACE TO GET SOMETHING SPECIAL FOR THAT SPORTS PERSON IN YOUR FAMILY
PAULINE AND ASHLEY HAVE GREAT FOOD ITEMS, STYLISH LADIES CLOTHES, JEWELRY AND ITEMS FROM HUK – UNDER ARMOUR – AND OTHERS FOR MEN AND WOMEN
We can also personalize any of our brands with your company logo!
Email or call us at the address below for more details.
Call toll free at 888.762.3391
or email us at dockshop@hrandg.com
MARK IT DOWN NOW
OUR 22ND YEAR
PRODUCT SPOTLIGHT
This week we took delivery of 3 of the new four stroke engines from Mercury Marine and look forward to many more in the future. We have been running Mercury engines for over 30 years and look forward to another 30 years.
Access Maverick’s brand new website maverickcostarica.com
Contact:
Christian Rojas
christian@maverickcostarica.com
Fishing Director & Tour Manager
Toll Free: 866-888-6426
3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, cut in half and sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce or Iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper
Directions
Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime. Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size re-sealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time. Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro. Season with the black pepper.
Serve with your favorite Homemade Ciabatta Bread or saltine crackers
My Thought – – – – Eggs served on a hubcap because there’s no plate like chrome for the hollandaise.
WE WOULD LIKE TO INCLUDE SOME OF YOUR SPECIAL PICTURES IN OUR NEW SITE. WE ARE ESTABLISHING AN AREA TO HIGHLIGHT OUR CUSTOMERS AND PICTURES OF THEIR EXPERIENCE HERE AT THE LODGE.
EMAIL YOUR PICTURES TO:
