END OF FISHING VERY PRODUCTIVE

As we end our fishing season and begin duck season our guests continued to bring limits of trout to the dock. Oversize marsh donkeys continue to be line stretches along the ship channel.

Here are few pictures from last week and you can see the rest here:  November Photo Gallery

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YOUTH WEEKEND OPENS OUR 2021/2020 DUCK SEASON

Several youngsters and their parents spent our special youth duck hunting weekend here at the lodge. They all had a great time banging away at some unsuspecting ducks headed to the decoys. This is always a special time for our guys that look forward to hosting it every year.

Here are a few pictures for you to enjoy:  November Photo Gallery

CLICK HERE TO BOOK YOUR BLIND

DUCK SEASON OPENS IN 5 DAYS

DUCK SEASON OPENS IN 5 DAYS NOW CALL 888.762.3391 TO BOOK A BLIND

FIRST SPLIT OPENINGS

We only have 8 blinds available on Friday November 26th

 

SECOND SPLIT OPENINGS

We have available blinds on

Thursday December 23rd

Sunday December 26th 

Friday December 31st

Saturday January 1st

 

Opening day
November 13th thru December 5th
Split dates
December 18th thru January 2nd
Split dates
January 10th thru January 30th

 

https://hackberryrodandgun.com/book-a-trip/

 


THE BRAG CAMERA IS BACK

LIVE AND IN LIVING COLOR 24/7
TAKE A LOOK AT OUR CATCHES EVERYDAY AS IT HAPPENDS
RIGHT HERE AT OUR DOCK AS OUR FISHERMEN RETURN
CLICK HERE
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“THE DOCK SHOP”

 WE ARE GETTING NEW ITEMS ALL THE TIME
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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.

www.mavericksportfish.com

Call Us Today: 866-888-6426
Email: info@maverickcostarica.com

 

View this recipe and more in our online recipe book!

Duck season is a very special time for us here in Southwest Louisiana. Many of our hunters come from all over the world to experience some of the finest waterfowl hunting available anywhere. It seems that most of them at sometime during their stay ask about how to cook their ducks. As if we have some secret recipe we use. Well, we do, and I will share that with you in the next few weeks. In the meantime, Ducks Unlimited publishes several recipes so I thought I would share this one for duck stew. Let me know how you like it.

 

SAVORY DUCK STEW

Slow-cooking is the secret to turning lean game birds into a delicious, hearty dinner

By Scott Leysath

Thirty years after giving my first seminar on wild game preparation, I am still mystified by the number of folks who haven’t figured out how to cook a duck. Many waterfowlers are passionate about the hunt, but when it comes to eating ducks and geese—not so much. That’s a shame, because often the “secret” to getting the best flavor out of the birds is simply to stop cooking them so long, or to cook them longer.

I frequently follow a minimalist approach when trying to change the minds of people who think they don’t like duck. The method is easy. Brine a skin-on duck breast fillet in a simple salt solution for several hours to remove excess blood. Pat it dry, apply a light coating of olive oil, and season with salt and pepper. Heat a skillet over a medium-high flame. Place the duck breast in the skillet, skin side down, and cook until the skin is crisp. Flip the fillet and cook it for another few minutes. Let it rest for several minutes before carving a thin slice across the grain of the meat. The result will be delicious.

But for those who can’t bring themselves to sample a medium-rare bite of duck, or who simply like super-tender duck paired with a savory broth and vegetables, I offer this variation of a classic French recipe.

Duck Bourguignon
Simmering cubed pieces of duck breast “low and slow” results in tender, tasty morsels. The process can’t be rushed. It takes time to turn tough into tender. This recipe, which can also be prepared on the stovetop or over a campfire in a Dutch oven, works well with any lean game meats, including tough Canada goose breasts.

Preparation Time: 15–20 Minutes
Cooking Time: 4–5 hours
Serves: 6–8

Ingredients

  • 5 cups skinless duck breast fillets, cut into 1- to 2-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour 6 slices bacon, diced
  • 3 tablespoons olive oil
  • 2 cups diced onion
  • 3 garlic cloves, minced
  • 3 cups dry red wine
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 3 1/2 tablespoons butter
  • 1 bouquet garni (fresh rosemary, thyme, and bay leaves tied together with string)
  • 1 pound quartered fresh mushrooms
  • 2 cups quartered small red potatoes
  • 3 carrots, peeled and cut into 2-inch pieces
  • Fresh Italian parsley, minced

Instructions

Step 1
Preheat the oven to 325°F. Season the duck with salt and pepper. Toss it with flour to coat evenly. Then shake off any excess flour.

Step 2
In a large, heavy oven-safe pot, cook the bacon over medium heat until it is lightly browned. Add the olive oil and heat for 2 to 3 minutes. Toss in the duck pieces and cook, stirring often until evenly browned. Add the onion and cook for 3 to 4 minutes. Add garlic, wine, and beef stock. Bring to a boil, cover with a lid or foil, and place in the preheated oven for 3 to 4 hours or until meat can be broken apart with moderate pressure.

Step 3
Add remaining ingredients except Italian parsley. Liquid should just cover the contents of the pot; add more beef broth if needed. Return the pot to the oven for another hour. Season to taste with salt and pepper.

Step 4
Ladle the stew into bowls and top with Italian parsley.

 

 

My thought – It is literally true that you can succeed best and quickest by helping others to succeed.

 

 

 

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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