14 Dove Puttach

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.

And before you keep reading, here are my other dove recipes for you to bookmark try:

• How to Clean a Dove on Video!
• Dove Nuggets
• Beer Battered Fried Dove Breasts
• Dove and Fig Kabobs
• Devil Doves
• Dove Puttach
• 5 Dove Recipes That Will Win Over Picky Eaters

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

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

And too distracted by the sunset on the dock…

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

But I digress!

Be sure to try my other dove recipes:

• How to Clean a Dove on Video!
• Dove Nuggets
• Beer Battered Fried Dove Breasts
• Dove and Fig Kabobs
• Devil Doves
• Dove Puttach
• 5 Dove Recipes That Will Win Over Picky Eaters

Print Recipe

“14 Dove Puttach”

Prep Time30 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 30 minutes mins

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

• Preheat the oven to 250 degrees 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.