Chef Bob's Okra & Tomato stew with Alabama Dove

Chef Bob's Okra & Tomato stew with Alabama Dove
4 Tablespoons oil
1 pound fresh okra (sliced)
1 onion (diced)
4 cloves garlic (minced)
½ cup celery (diced)
1 carrot (diced)
1 cup tomatoes (diced)
10 fresh basil leaves (shredded)
1 teaspoon fresh rosemary
1 quart tomato juice
Salt, pepper
1 teaspoon crushed red pepper
15-20 dove breasts (cleaned of feathers & bird shot)
Start a heavy bottomed pot heating with 3 Tablespoons of oil. Add onion, garlic, celery, carrot, okra, and tomato. Cook 5 minutes. Add tomato juice, salt, pepper, and red pepper flakes. Meanwhile in a separate skillet add 1 Tablespoon oil. Season Dove with salt and pepper. Brown Dove breasts in oil 1-2 minutes. Add to stew and simmer 30 minutes. Serve with rice.

GDA Cooking - September 18, 2012