Mourning Dove or Wild Duck "Ramaki" Hors d'oeuvres
Spence Kinard
8-10 dove breasts or 1-2 duck breasts
2 cans sliced water chestnuts
1 lb. turkey bacon
Sauce (mix in a bowl):
1 (12 oz.) jar chili sauce (I use "homemade" brand)
1 cup brown sugar
1/3 cup mayonnaise
(additional seasonings i.e. hot sauce may be added as desired)
Soak the bird breasts in salted cold water overnight or at least for 4 hours. Drain and rinse breasts. Cut breasts into 1-1 1/2 inch (quarter size) pieces. Put meat between two sliced water chestnuts (one on each side). Wrap meat and water chestnuts with half a slice of turkey bacon. Secure with toothpick.. Arrange individually in a 9 x 13-inch baking dish. Bake, uncovered, for 20 minutes at 325 degrees. Remove and carefully pour off juices. Pour sauce over the pieces and bake an additional 25 minutes.
8-10 dove breasts or 1-2 duck breasts
2 cans sliced water chestnuts
1 lb. turkey bacon
Sauce (mix in a bowl):
1 (12 oz.) jar chili sauce (I use "homemade" brand)
1 cup brown sugar
1/3 cup mayonnaise
(additional seasonings i.e. hot sauce may be added as desired)
Soak the bird breasts in salted cold water overnight or at least for 4 hours. Drain and rinse breasts. Cut breasts into 1-1 1/2 inch (quarter size) pieces. Put meat between two sliced water chestnuts (one on each side). Wrap meat and water chestnuts with half a slice of turkey bacon. Secure with toothpick.. Arrange individually in a 9 x 13-inch baking dish. Bake, uncovered, for 20 minutes at 325 degrees. Remove and carefully pour off juices. Pour sauce over the pieces and bake an additional 25 minutes.
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