StingerRay ala Zeisloft

Steve, if you haven’t chucked in yet, I'd recommend you use my recipe to a T with one exception... add 1 lb of salt, this minor modification will help to cover that distinct taste of rotten meat.
If this seems dicey I suggest you run a tent stake through the cut of carrion and hammer it into the yard. When buzzards come to feed on it, kill one (I leave the method of dispatch in your capable hands). Once you are sure the bird is dead, this will be obvious as it will stop vomiting at you and all dry heaving will have ceased, jam a transmission funnel up its back side and pour the yummy dove sauté in the orifice. A small wooden dowel will help force the slurry through the funnel and into the cavity. If it seems as the bird is not roomy enough to accommodate the mix, I suggest some hardy "fisting" to stretch it out. However this should not be necessary as I have been dove hunting with you and between the both of us, we couldn’t fill a dove with the amount of dove we generally shoot. Once full, resist the urge to pluck the buzzard. The feathers are to be parched off over a medium heat fire, do this slowly so as to impart a nice "earthy" flavor. Once all the feathers have burned off the carcass, close all windows to the house and boil the bird in a 4qt pot with 8 dirty diapers (if you do not have a 4qt pot, use a 2qt and reduce diapers to 4). Bring to a full rolling boil and reduce heat to low. Allow to simmer until the house becomes uninhabitable (the smell should permeate every orifice and inundate all upholstery and carpeting, 200 sheets deep in the toilet paper should smell of this less than delightful flavor). At this point, open all windows, pay the neighbor kid to watch the house, send the wife and kid to Austin, pack dogs and guns and head to Amarillo to shoot dove with me while house airs out. To hasten the process and for an enhanced aroma, the bird may be parched indoors in a gas or electric range top.
Vola… enjoy and see ya soon.