“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
- 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.