14 Dove Puttach

• 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
• 12 cup fresh basil leaf
• 1 (8 ounce) can tomato paste
• 34 cup diced tomato

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

doves, red wine, cajun sausage, onions, garlic, rosemary, fresh basil leaf, tomato paste, tomato

Taken from www.food.com/recipe/14-dove-puttach-504298 (may not work)