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.