14 Dove Puttach

Name: 14 Dove Puttach
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 serving(s)
Ingredients: 14 doves, plucked, gutted, cut in half, toenails trimmed; oz.bottle red wine; cajun sausage (optional); 3 small onions, chopped; 4 garlic cloves, crushed; 2 tablespoons rosemary, chopped; 1/2 cup fresh basil leaf; 1 (8 ounce) can tomato paste; 3/4 cup diced tomato

Submitted by CHEF GRPA

"One of My son's taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat."

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Ready In:: 4hrs 30mins
Ingredients:: 9
Serves:: 8

ingredients

14 doves, plucked, gutted, cut in half, toenails trimmed
oz.bottle red wine
cajun sausage (optional)
3 small onions, chopped
4 garlic cloves, crushed
2 tablespoons rosemary, chopped
¹⁄₂ cup fresh basil leaf
1 (8 ounce) can tomato paste
³⁄₄ cup diced tomato

directions

Preheat the oven to 250*F.
Brown the meat in a medium, oven-safe pot in a small amount of oil. Once the meat is well browned deglaze with the wine and add the remaining ingredients.
Put the whole pot in the oven and braise it for 2 hours, then for 2 more hours at 300 degrees. You are left with some red very saucy puttach that is delightful. Serve it over pasta or good bread to lap up all the juices.
My Note: