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Title: Stir-fry Pigeon, Wild Boar or Venison
wild pigeon, or wild boar or venison
salt and pepper
Castello di Bossi Corbaia
Note: The Castello di Bossi Corbaia is a Saniovese/Cabernet Sauvignon blend
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.
Provided by Castello di Bossi, Castelnuovo Berardenga, (SI) Italy.