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Southfork Ranch's White Wings


Serve this smoked dove as an appetizer or a main dish. The chef at the Southfork Ranch, J.R.’s TV home, provided the tasty recipe.

3 pounds dove meat (chicken breast may be substituted)
3 to 4 tablespoons seasoned salt
2 tablespoons Cajun seasoning
1/2 pound sharp cheddar cheese, cut into 1/2 inch cubes
10 jalapeño peppers, halved and seeds removed, cut into 1/2 inch pieces
1 pound bacon, cut into 5-inch strips

Poach meat in gently boiling water along with seasoned salt and Cajun seasoning for about 15 minutes or until tender. Drain and let cool for 30 minutes.

Pull or cut meat into 1x3x1/4-inch strips. Wrap a strip of meat around a cube of cheese and a piece of pepper, then wrap a strip of bacon around the meat bundle and secure with a toothpick. Repeat process with remaining ingredients.

Put bundles in a smoker and cook until bacon is done and cheese is melted.

Makes 20 hors d’oeuvres

This recipe first appeared in our Texas Barbecue book.

 

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