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“14 Dove Puttach”

Lake Village, Arkansas. September 11, 2009

Over the weekend, my new friend Michael from New Orleans 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.

DSC_0073

It’s that silver pot in the left corner, see?

Cigar

Of course I was too distracted by the ambient smells of a good cuban to actually take a good picture of it…

Dock

And too distracted by the sunset on the dock…

Dog Drool

And too distracted by hound drool… mmm, hound drool.

Dog Drool2

Dog Drool3

But I digress!

Print
“14 Dove Puttach”

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

“14 Dove Puttach”

Ingredients

  • 14 doves, plucked, gutted, cut in half, toenails trimmed
  • 1/2 bottle red wine
  • cajun sausage (optional)
  • 3 small onions, chopped
  • 4 gloves garlic, crushed
  • 2 tablespoons rosemary, chopped
  • 1/2 cup fresh basil leaves
  • 1 can tomato paste
  • 3/4 cup diced tomatoes

Instructions

  1. Preheat the oven to 250 degrees F.
  2. 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.
  3. 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.
http://georgiapellegrini.com/2009/09/11/recipes/recipe-14-dove-puttach/

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