Ingredients

wild pigeon, or wild boar or venison
onion
garlic
rosemary
olive oil
tomato sauce
salt and pepper
Castello di Bossi Corbaia

Note: The Castello di Bossi Corbaia is a Saniovese/Cabernet Sauvignon blend

Directions

1. Put olive oil, garlic, onion and rosemary in a pan and stir-fry until lightly brown.
2. Add wild pigeons (or wild boar or venison) divided in four parts and stir-fry all together to get a nice color.
3. Add most of the Corbaia wine, and cook for about two and a  half hours.
4. When the wine has evaporated, add some tomato sauce, not too much and continue to cook until tender.