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“14 Dove Puttach”

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins


  • 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


  • 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.