Our destination in Western Uruguay offers consistent decoyed pigeon shooting year round!   The pigeons are hunted over static and motion decoys in crop fields, and picked up with trained Retrievers.  Once you get a taste of this unique style of decoyed shooting, you will be hooked.

We have several locations that offer a variety of accommodation packages that will cater to every taste and budget:  4 star, 4.5 star, and 5.

The shooting is high volume, and the birds are a challenge for even a master class sporting clays shot—it takes a lot of shot to bring them down, and they are gifted aerobatic flyers…much more challenging than Argentina doves.

Our guests can expect to shoot 5 to 10 boxes of shells on a typical outing. Shooters are concealed in well-camouflaged ground hunting blinds, that resemble duck blinds, in the middle of the crop fields; and just like ducks do, the pigeons decoy easily into the mix.

However, unlike ducks, the pigeons are tougher to hit. The do not fly in straight lines, but instead fly in jagged bounces like a dove, but worse…and they are hard to bring down unless your shot is spot on, or the bird is shot at very close range.

There are two accommodation options for this hunt: a five star estancia, or a four star hotel.  Pigeon shooters can choose from two different options—see our price list.    Both are close to the shooting areas, and the choice is strictly a personal one…the shooing is the same regardless of where one stays.

The pigeon hunts begin at approximately 8:30 AM—so there is no early rising, waders, water, or cold weather to contend with…it is a gentleman’s hunt all the way.  You will shoot as fast as possible on the many, many flights that will continue until well into the afternoon.

After the pigeon shooting ends, weather permitting—and it usually does—hunters will enjoy an authentic asado in the field.  An asado is a traditional South American barbecue made up of a smorgasboard of grilled meats, prepared over a wood-fired flame.  The fare consists of Chorizo sausages, morcillo sausages, and flank steaks, ribs, and breasts of chicken and Perdiz.