Property
Situated on sixty acres of breathtaking, private ranch land near Fayetteville, Texas Conveniently located within 90 minutes of both Houston and Austin
Can accommodate up to 200 guests
One-of-a-kind suspension footbridge spans a rustic koi pond
On-premises safety and security personnel
All venues and shooting stands are handicapped accessible
Insured valet parking can be provided on request
Scenic Shooting Range
30-acre shooting course professionally designed in consultation with Brett Moyes- Eight to ten stands on an 0.7 mile, naturally-landscaped, walkable course
- Pawnee Grounds Map
- Each stand has a comfortable, umbrella-shaded seating area
- Landscaped, five-stand pergola offers an unusual, panoramic rooftop observation deck
- Custom-designed scoring software updates results on the large screen adding excitement and fun
- Ammunition provided: Winchester, Remington or Federal 12- or 20-gage target loads
- Golf carts and drivers available for those with disabilities
Our Cart Philosophy
Though our venue is sixty acres large, our actual shooting course is compact. With less than a mile to cover in a 2.5 hour shoot, Pawnee’s course is specifically designed for walking. Plenty of shaded rest, refreshment and visiting opportunities ensure that shooting our course will resemble a leisurely, stimulating stroll with friends. If your pulse rate soars, it’ll be from friendly competition and the exhilaration of team building in a beautiful setting. That said, if the client’s needs or physical handicap require transportation, carts and drivers can be arranged.
Venues
Oak-Shaded Pavilion
- 1200 square foot covered pavilion features the latest audio-visual technologies
- 180 square foot open-air catering/bar area with gas grill, warming oven, built-in iced beverage cooler, and sink
- 72″ LED HDTV with DVD and Bluetooth to synchronize with your devices
- Integrated surround-sound system with microphone and podium
- Additional specialized equipment can be provided on request
Open-Air Pavilion under Century-Old Oaks
- 900 square foot open pavilion connects to the covered pavilion by an elevated walkway
Shaded Conversation/Dining Patios
- Three, 18′ diameter landscaped patios with round tables seat up to 15 guests each
Other Facilities
- Elegant washrooms with designer furnishings and original art from nationally-recognized area artists
- Concealed outdoor shower installment
- Tenting available for check-in tables, conference areas and other functions
Premium Dining & Entertainment
Relax and revel in Pawnee’s beautiful surroundings and outstanding cuisine. Rich in flavor and fresh to the last bite, Pawnee’s own Executive Chef Pasquale Ricciardi skillfully blends rustic Italian cuisine with Texas flair. The Pawnee dining experience is designed around you and we are delighted to tailor a menu exclusive to your wishes. From peppery Chicken-Fried Rib Eye to tender Filet Mignon Gorgonzola, your input combined with Pasquale’s expertise will create a menu as unforgettable as the Texas sunset.
Chef Pasquale’s Cooking Philosophy
- Begin with the freshest ingredients of superior quality
- Select flavors that are complimentary and well blended
- Ensure that the flavors you select complement the style of each dish
- Scrutinize details such as table décor and serving accessories
- Strive for the “Wow!” factor
Chef Pasquale Ricciardi
Pawnee’s Executive Chef
Born in Minturno, Italy, on the Tirreno coast where food is a way of life, Pasquale trained at Rome’s prestigious Excelsior Hotel. There, his passion and gift for cooking blossomed. An adventurer, he immigrated to America in January, 1972 and, while learning English, was hired as Sous Chef at Ramada Inn Hotels. From there, Ricciardi climbed the U.S. culinary ladder, sharpening his skills as Executive Chef at Dallas’ famous Playboy Club and chef to coach Tom Landry’s Dallas Cowboys. An offer to serve as Executive Chef for the upscale Ninos, Vincent’s, and Grappino’s complex brought him to Houston. Later, he launched his own successful restaurant in Round Top, Texas.Back to Top
A Sampling of the Chef’s Menu
Appetizers
~ Focaccia ~
Freshly-baked and served with herb-seasoned oil
~ Antipasto Misto ~
Mouthwatering selection of assorted cheeses, olives and imported meats
~ Shrimp Cocktail ~
Premium fresh shrimp with spicy red sauce
~ Bruschetta ~
Seasoned tomato, basil, garlic and extra virgin olive oil over grilled foccacia bread
~ Portobello Gorgonzola ~
Grilled portobello mushroom, gorgonzola, tomato, arugula and balsamic vinaigrette
~ Gulf Shrimp Kabobs ~
Grilled to perfection with fresh pineapple chunks and sweet onion
~ Mini Crab Cakes ~
Pan fried to perfection with creamy remoulade sauce
~ Smoked Salmon ~
English Style
Salad
~ Caprese Salad ~
Farm-fresh, vine-ripened tomatoes with mozzarella, fresh basil and balsamic vinaigrette
~ Pasta Fagioli ~
Traditional pasta, pancetta and bean soup
~ Minestrone Soup ~
Fresh, plump vegetables with pasta in a savory tomato broth
Pasta
~ Rigatoni Rustica ~
Sauteed shrimp, artichoke hearts, olives, mushrooms, tomatoes and linguine
~ Penne Vodka ~
Short tube pasta with lump crab meat in a light cream, tomato-vodka sauce
~ Fettuccine Scampi ~
Sautéed shrimp, mushrooms and green onions over fettuccine alfredo
Entrees
~ Pollo Pasquale ~
Boneless chicken breast stuffed with Italian sausage, spinach and Parmigiano
~ Veal Parmigiano ~
Tender, Parmigiano-coated veal topped with artichoke hearts and lemon butter
~ Grilled New Zealand Lamb Chops ~
Tender and simply delicious
~ Salmon Portobello ~
Grilled salmon topped with portobello mushrooms, roasted peppers, artichoke hearts and lemon herb butter
~ Roasted Pork Loin ~
Served with tangy onion glaze
~ Beef Satai Asian Beef ~
Glazed with savory teriyaki sauce
~ Pan-Seared New York Strip ~
Black pepper crusted 12 oz. pan-seared New York Strip with oven-roasted sweet onion, sundried tomato, brandy and port wine sauce
~ Grilled Filet Mignon ~
Tender filet gorgonzola, shitake mushrooms in vodka sauce
~ Roasted Beef Tenderloin ~
Carved and served with spicy horseradish
Sides
~ Garlic Mashed Potatoes ~
Idaho mashed potatoes, butter, cream and garlic
~ Mashed Potatoes Martini ~
Potatoes wisked with rich creams, cheeses and bacon served Martini style
~ Green Beans ~
With smoky bacon sauce
~ Fresh Spinach ~
Sautéed in extra virgin olive oil and garlic
~ Sautéed Green Beans ~
Green beans, olive oil, Parmigiano, seasoned bread crumbs and chopped tomato
Desserts
~ Croissant Bread Pudding ~
Drowned in rich, English cream
~ Assorted Mini Dessert Bar ~
Bites of sweet perfection
Environmental Policy
Every target thrown is biodegradable
Each commercial shell fired is non-toxic steel shot
Pawnee is recognized by the State of Texas as a Section 610 wildlife management habitat
Over 600 new Pawnee pecan and live oak trees have been planted on the grounds
Guest Comments
“Having had the opportunity to have shot at most of the sporting clay facilities in the Houston area over the past 15 years, this is without a doubt one of the most beautiful venues I have experienced. Very first class.” ~JS, experienced shooter on his first event at Pawnee
“Rejuvenating. What a superb facility and the hospitality was fabulous.” ~MC, shooter in the Pawnee Inaugural
“What a beautiful and bucolic setting for a first class five stand and sporting clays course. From the natural settings, the magnificent structures, to the paths and stations, every detail has been attended to.” ~CC, third-time Pawnee customer