By Ann Cipperly
On a crisp fall morning with the leaves turning a hint of color, the Blackburn Plantation in Auburn is ready for its 40th annual dove shoot with family and close friends. Kathryn and Bryan Blackburn are carrying on a Southern tradition from both of their families. Bryan plants the crops and works the land to attract wildlife, while Kathryn plans hearty menus for a weekend of hunting and relaxing, as guests enjoy the rolling hills of the countryside.
Kathryn has deep roots in Auburn where her parents grew up. After her parents married, they settled in Atlanta, Ga. Her father was a Fulton County commissioner, and her mother served in the House of Representatives. They would hold fall dove shoots on family property in Notasulga.
Since they were politicians, the dove shoots were big events with many clients and friends making the trip from Atlanta. Kathryn’s mother would have the event catered with barbecue and other Southern dishes. Kathryn learned to hunt at the shoots and also hunting on her grandparents’ land.
While Kathryn grew up in Atlanta, she spent a great deal of time in Auburn visiting her grandparents during summer. She helped shell peas and picked corn from their garden at the farm. Later, she visited for football weekends.
Bryan’s family also held dove shoots, and he has been hunting since he was old enough to get a license. In 1984, before they married, he purchased the property and began holding hunts. His family also held fall dove shoots.
When Kathryn and Bryan married in 1989, they continued the dove shoots with a large lunch for his brothers and other family members. After they built their plantation-style farmhouse, they held weekend dove shoots for a small group of family and close friends, mostly from out-of-town.
The dove shoot is often the only time during the year they see some who attend. Their daughter, Elizabeth, who lives in Boston, Mass., will come for the event as she enjoys dove shoots. Their other daughter, Katy, who recently married Ronnie Knight, prefers deer hunting.
Bryan works year-round maintaining their wildlife sanctuary and preparing for the shoot. He plows the fields and plants corn off season for the deer to eat. In the fall, he knocks the corn stalks to the ground for the doves. They also have a place to hunt quail.
“This is a wildlife preserve,” Kathryn says. “We want the turkey population to get better and the deer get bigger.”
They also grow timber. During winter, Bryan burns the undergrowth in the woods to be sure there will not be a wildfire. It is a working farm. They have horses and a place to fish where blue herring come every year to nest. The lake also has alligators.
The weekend of the dove shoot, family and friends arrive from out-of-town on Friday afternoon for supper. Kathryn will serve Crawfish Etouffee over rice that she prepared ahead for the rich flavors to blend. It makes a hearty, comforting meal to kick off the weekend.
Kathryn developed a love of cooking from her grandmother, who was a wonderful Southern cook, and from her mother who enjoyed entertaining. While her mother would sometimes cook the entire meal for parties, later she had caterers assist with large groups. Kathryn learned to be well organized and adapt recipes like her mother.
On Saturday morning, Kathryn will get up around 5 to get breakfast going. She makes a brioche dough ahead for cinnamon rolls to go with a large traditional breakfast with eggs, bacon, sausage and her mom’s hash brown casserole. She will serve breakfast buffet-style on a large island in the kitchen.
After breakfast, Bryan prepares for the dove shoot. If it is hot, the doves will fly later, but if it is raining and cool, they will come in earlier. They get ready for the shoot that will start in the late afternoon.
Kathryn will serve lunch at the pool house. She will have chicken, ribs and barbecue catered, and she will make the Brunswick stew. While she generally prepares the recipe from Shadow Oak Plantation, she often makes Bryan’s grandmother’s recipe, which is easier.
For dessert, Kathryn serves her family’s favorite, a peach pie with a double crust that can be prepared with fresh or canned peaches.
After lunch, everyone will gather outside the corn field on picnic tables. Kathryn will sit at her bench under a small tree near the field. Their hunting dog, Archie, will be excited and runs throughout the field.
Generally, it is late afternoon when everyone returns to the farmhouse. The doves are frozen, or hunters take theirs home. Later, Kathryn will prepare their favorite dove recipes.
Guests will relax in rocking chairs on the back porch while Kathryn assembles the leftovers for a light supper.
On Sunday morning, Kathryn serves a yummy fresh fruit and yogurt parfait as houseguests pack up to leave.
“With all the hard work,” Kathryn says, “it is a Southern tradition and fun time to get together with family and friends, relax and tell stories of past hunts. We always like a shoot with enough birds for everyone to get some shooting in, but it is really the friendship and reminiscing that brings everyone back every year. It keeps us working to make it better.”
Crawfish or Shrimp Étouffée
This is better made the day before or early in the morning. Cover and refrigerate. Remove 1 hour before serving. Heat quickly without boiling and serve immediately over steamed rice or in ramekins with French bread.
2 sticks butter, divided
¼ cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 garlic cloves, minced
½ cup chopped green pepper
½ cup chopped celery
1 bay leaf
¼ tsp. thyme
½ – 1 tsp. basil
8 oz. tomato sauce
½ tsp. white pepper
2 tsp. salt
1 Tbsp. Worcestershire sauce
Tabasco to taste
2 cups liquid: 1 cup white wine + ½ cup clam juice + ½ cup water
2 lbs. crawfish tails or shrimp
1 Tbsp. lemon juice
1 Tbsp. grated lemon rind
¼ cup minced parsley
2 Tbsp. cognac
Make a walnut-colored rue with 1 stick butter and flour.
Add green onion, yellow onion, garlic, green pepper, celery, bay leaf, thyme, basil and the other stick of butter. Sauté uncovered over medium heat flame for 30 minutes.
Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil. Reduce heat and simmer slowly uncovered for 1 hour, stirring occasionally. Turn off heat.
Add crawfish tails (if frozen do not thaw), lemon juice, lemon rind, parsley and cognac.
Shadow Oak Plantation Brunswick Stew
This is a favorite we found at Shadow Oak in South Georgia when we went to hunt quail.
Recipe From the caretaker Tim Balch
3 cups diced onion
2 Tbsp. minced garlic
½ lb. salted butter
1 tsp. cayenne pepper
1 Tbsp. ground black pepper
1 Tbsp. salt
¼ cup Worcestershire sauce
½ cup Carolina barbecue sauce (vinegar)
½ cup sweet barbecue sauce
½ cup spicy barbecue sauce
2 cans chopped tomatoes
1 lb. pulled pork
½ lb. chicken
½ lb. wild turkey breast
½ lb. smoked beef brisket
1 qt. baby lima beans
1 qt. yellow corn
1 qt. chicken broth
Sauté onion and garlic in salted butter in a large soup pan. Stir in peppers, salt and Worcestershire sauce. Add barbecue sauces and chopped tomatoes, heating gradually to a boil.
Add meats and then lima beans, corn and chicken broth. Simmer for about 20 minutes and serve.
Mrs. B’s Brunswick Stew
Ruth Blackburn
1 large hen cooked tender and ground
3 lb. pork, ground
Three 14 oz. cans whole kernel corn
Three 28 oz. cans tomatoes
Two 32 oz. bottles tomato catsup
½ cup vinegar
2 Tbsp. chopped onion
Salt and pepper to taste
Mix all ingredients together in a large pot and cook until done, stirring constantly.
Chili sauce to taste
Worcestershire sauce to taste
Can add chili sauce and Worcestershire to taste.
Blackburn Plantation Peach Pie
1 (14.1 oz.) pkg. refrigerated pie crusts
5 cups sliced peeled peaches (7 or 8 medium peaches) or 1 qt. canned sliced peaches in heavy syrup
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup packed brown sugar
1 Tbsp. fresh lemon juice
3/4 tsp. vanilla extract
1/4 tsp. salt
2 Tbsp. unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp. sugar
Preheat oven to 375° degrees. Set pie crusts out at room temperature according to package directions.
Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine.
Unroll one pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge).
Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filling.
Unroll other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and crimp.
Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 4 slits in top of pie for steam to escape.
Bake at 375 degrees until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing.
Fruit and Yogurt Parfait
1 qt. plain yogurt
¾ cup sugar
¾ cup orange juice
Strawberries, blueberries and sliced bananas
Granola
Gently blend yogurt and sugar together. Gradually stir in the orange juice.
In small glasses, layer strawberries, blueberries and bananas in glass. The add a layer of granola and pour yogurt mixture on top. Sprinkle with a little more granola on top.
Grilled Bacon Wrapped Dove
15 doves, can remove breastbone or keep in
Salt and pepper to taste
1 lb. bacon
5-6 jalapeño peppers, seeded and halved
8 oz. block cream cheese
1/2 white onion, cut into bite-sized pieces
Toothpicks
Start by seasoning dove breast well with salt and pepper. Use the thinnest bacon you can find. Cut bacon down the center to make half slices. Place a slice of jalapeño pepper in middle of breast with a little cream cheese and slice of onion.
Wrap breast tightly with bacon and secure with a toothpick. Repeat until all are assembled.
Grill on the pit until bacon is cooked.
If breasted, these make great little one bite appetizers.
