#proisproud! Congratulations Prois Staffer of the Month, Mitzi Weiss!

Congratulations Prois Staffer of the Month, Mitzi Weiss!

Congratulations to Prois staffer of the month, Mitzi Wiess!

Posted by Prois on Wednesday, May 3, 2017

#proisproud! It’s All Things Shooting At Prois This Month!

Its shooting month at Prois!
Like & Share!
Photo: Prois Staffer & South Carolina Co-Coordinator, Tarra Stoddard

Its shooting month at Prois!Like & Share!Photo: Prois Staffer & South Carolina Co-Coordinator, Tarra Stoddardwww.proishunting.com

Posted by Prois on Wednesday, May 3, 2017

The Ladies of Prois Are Getting It Done! Prois Staffer Jean Ellen!

Prois Staffer Jean Ellen nabs a double with her son! #proisproud

Prois staffer, Jean Ellen pulls a double with her son on gobblers!

Posted by Prois on Thursday, May 4, 2017

 

Meet The Ladies of Prois! Prois Staffer Jen Cordaro!

Neat shot of Prois Staffer, Jen Cordaro!

Posted by Prois on Thursday, May 4, 2017

Happy Birthday, Prois Staffer Gloria Courser!

Happy Birthday to Prois Staffer, Gloria Esguerra Courser!

Posted by Prois on Monday, May 1, 2017

It’s A Prois Thing! Prois Staffer Maggie Boineau Takes A Family Day At The Range!

Mother/Daughter time at the range! Prois Staffer, Maggie Boineau shoots some trap with her daughter, Caroline.

Posted by Prois on Tuesday, May 2, 2017

Trap Shoot Tuesday!

It's shooting month at Prois!So lets have a round of Trap Shoot Tuesday!What's YOUR go to shotgun for trap shooting?Like & Share!

Posted by Prois on Tuesday, May 2, 2017

Grilled wild turkey Tequila & cilantro lime kabob

Prois Staffer, Nancy Rodriguez had huge success with this delicious recipe from Jeremiah Doughty “The Wild Chef!” Check out how she brought her wild turkey meat to a whole new level of great flavor!

Grilled wild turkey Tequila & cilantro lime kabob

Recipe by: Jeremiah Doughty “The Wild Chef”

For more wild game recipes, check out his website: www.fromfieldtoplate.com

Ingredients:

1 wild turkey breast, cubed 

¼ cup gold tequila

¼ lime juice

4 cloves garlic, minced

½ cup cilantro, chopped

½ teaspoon cumin

1 teaspoon cracked pepper

½ teaspoon red pepper flakes

3 tablespoons olive oil

1 large red onion, sliced

2 large bells peppers, sliced

Directions:

In large glass bowl mix tequila, lime juice, garlic, cumin, pepper, cilantro, red pepper flakes and oil, mix.

Add turkey breast chunks, mix and cover, refrigerate for 1-2 hours

While meat is marinating, soak your wooden skewers

Pull meat from fridge and start to assemble, onion, meat, pepper, meat & repeat.

Over medium heat on grill, grill each kabob for 5 mins each side.

If your kabobs start to burn move to a cooler area on grill

Remove from grill and enjoy