Wild boar, rattlesnake, venison, rabbit—today’s
options in game meats are taking our palates on a culinary safari. From
the cities to the suburbs, people are seeking out farm-raised meat
alternatives, whether cooking at home or dining out. Graffigna, Argentina’s pioneering winery, is embracing this sustainable and natural food trend by partnering with Executive Chef Edgar Navarrete from Affaire Bistro and
Lounge in New York City to create two delicious game recipes that pair with Graffigna’s signature bold wines.
