Game meatballs in bean and red wine sauce

Game meatballs in bean and red wine sauce

A hearty winter dish, easy to prep and perfect for any mix of minced game
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mixed game
Servings 6


  • 700 grams mixed game minced
  • 350 grams sausage meat
  • 350 grams bacon minced
  • 100 grams chestnuts roughly chopped
  • 2 tsp fresh thyme
  • 2 brown onions finely sliced
  • 2 cloves garlic finely chopped
  • 35 grams plain flour
  • 100 ml red wine
  • 1500 ml chicken stock
  • 125 grams cannellini beans cooked
  • 125 grams kidney beans cooked
  • 60 grams butter
  • 50 ml vegetable oil


  • Put the game mince, sausage meat, minced bacon, chestnuts and thyme into a bowl. Mix well and season.Divide the meat into 50g meatballs – you should get 30.
  • Fry the meatballs in 30g of butter and a little oil to give them a bit of colour but don’t cook them any further. Remove from the pan and put aside.
  • In an oven-proof dish, using the remaining butter, fry the onion until soft and golden brown, then add garlic and cook for another 3 minutes. Add the flour, stir well and cook out for further 5 minutes. Stir in the red wine and the stock. Stir continuously until you have a smooth, light sauce.
  • Add in both beans and the meatballs, cover and place in the oven at 180℃ for 10 minutes. Then, mix in the beans and put back in oven. Cook uncovered for a further 8 minutes.
  • Remove from oven and serve with mashed potatoes or fresh bread.


Looking to find a top quality game supplier?
Keyword Mixed game